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Hot sauce egg fried rice
Fried rice is the ultimate leftover vehicle, magically transforming bits and pieces into something delicious. Plus, it’s all cooked in one pan so there’s minimal washing up.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
Fridge raid
200g raw protein (raw or frozen prawns, pork, chicken, beef or tofu), cut into bitesized chunks
1 raw root vegetable (carrot or turnip), grated
100g leafy greens (Savoy cabbage, broccoli, cauliflower or Chinese leaf ), shredded or cut into florets
1 handful aromatic herbs (Thai basil or coriander), leaves torn
You'll also need
1 tbsp soy sauce
1½ tbsp oil (vegetable or sunflower)
½ onion (or 1 shallot or 2 salad onions)
1 clove/s clove garlic, crushed (optional)
20g peeled ginger, grated (optional)
250g pouch cooked long grain rice
2 eggs
1 tbsp hot sauce (sriracha, chipotle or hot pepper sauce), plus extra to serve
2 tsp vinegar (rice or white wine)
Method
Put the raw protein in a bowl and coat in ½ tbsp soy sauce. Heat 1 tbsp oil in a wok, then add the protein and stir-fry for 3-6 minutes,
until cooked through and piping hot. Transfer to a plate using a slotted spoon; set aside. Slice the onion and add with the garlic, ginger (if using) and remaining ½ tbsp oil. Fry for 2 minutes, until
slightly softened. Add the root vegetable and leafy greens, then cook for 5-8 minutes, until softened. Squeeze the rice pouch to break it up, then add to the pan. Stir-fry for 2 minutes. Stir in the cooked protein. Push to the edges of thepan, then crack the eggs into the centre. Use a spatula to break the yolks and mix the eggs until starting to set, then stir into the rice. Add the hot sauce and vinegar. Serve with the aromatic herbs scattered over, plus ½ tbsp soy sauce and a little extra hot sauce, if liked.
Cook’s tip
Cook's Tip
Swap the rice for other cooked grains such as quinoa or couscous if that’s what you have available.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,062kJ/ 492kcals
Fat
20g
Saturated Fat
2.9g
Carbohydrates
45g
Sugars
12g
Fibre
7.4g
Protein
29g
Salt
2.6g
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