Egg White Fried Rice

Make Ahead and Storage

Cool quickly and keep in the fridge for up to 1 day. Reheat until piping hot.

How to Make Egg White Fried Rice

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1. Heat half the oil in a large frying pan or wok over high heat. Pour in the egg whites and stir for 1 minute, until they form soft curds. Tip them onto a plate.

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2. Add the remaining oil, the carrot and the peas and stir-fry for 3 minutes. Add the garlic, ginger and spring onions and cook for 30 seconds.

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3. Add the rice, breaking up any clumps, and stir-fry for 3 minutes, until hot and starting to colour.

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4. Return the egg whites to the pan. Add the soy sauce, rice vinegar and white pepper and toss for 1 minute. Drizzle with the sesame oil and serve.

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A Few Pointers

• Spread cooked rice on a tray to cool before chilling it, and use it within a day.
• If the rice sticks, add a splash of water rather than more oil.
• Cut the carrot into small dice so that it softens in the time the rice takes to heat.

Good Alongside

Steamed cabbage · Sliced cucumber · Fresh pineapple

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Questions About Egg White Fried Rice

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.