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Low carbs Chinese style Fried Rice

I’m not a Chinese dish expert, but this is how I make it whenever I’m craving fried rice! I know traditional fried rice is usually cooked with quite a lot of oil, but this version still turns out great with much less oil as long as you have a good nonstick pan. I used my non-toxic nonstick wok from Siraatskitchen, and it worked perfectly! (You can check it here : siraatskitchen.com/BANHMINSEO)

I kept the seasoning simple with just soy sauce and oyster sauce, but honestly, sometimes simple is best. Don’t forget to garnish with lots of spring onion, and Enjoy!

Low carbs Chinese style Fried Rice

Recipe by Minseo KimDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

503

kcal
Protein

51

g
Carbs

35

g
Fat

17

g

Ingredients

  • Olive oil
    15g

  • Spring onions
    200g

  • Minced garlic
    25g

  • 5% fat beef mince
    500g

  • Soy sauce
    30g

  • Oyster sauce
    15g

  • Eggs
    4 pieces

  • Brown rice
    250g

  • Prawns (defrosted)
    300g

  • Bean sprouts
    300g

  • Ground pepper (optional)

Directions

  • Preparation
  • Chop the spring onions, separating the white and green parts.
  • Cooking
  • Heat the pan and add olive oil.
  • Add the white part of the spring onions and sauté briefly, then add minced garlic.
  • Add the beef mince and stir-fry until browned.
  • Push the beef to one side, add soy sauce and oyster sauce, and let it bubble slightly before mixing through the beef.
  • Push everything to one side again, crack in the eggs, and let them cook slightly before scrambling.
  • Once the eggs start to set, mix them through the beef.
  • Add the green spring onions and brown rice, then mix well.
  • Add the prawns and bean sprouts, giving everything a final toss while keeping the bean sprouts crunchy.
  • Finish with ground pepper and extra spring onions on top. Enjoy 🤍

Recipe Video

Notes

  • Make sure to cook the white part of the spring onion until fragrant!! It adds good flavour to the fried rice!
  • When you add the eggs, don’t start mixing the egg too early. Let it cook until at least medium so it can set a little and form nice pieces throughout the fried rice.
  • My pan is Titanium Hammered Wok Pan Pro (Large) – Don’t forget to use my code for 15% discount (BANHMINSEO) xoxo

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