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Special Egg Fried Rice & Curry Sauce

This tasty fakeaway tea comes courtesy of @whatsianeats_sw, simple and perfect for slimming group members. Made with our Mayflower Medium Curry Sauce Mix. For an extra kick why not try with our Extra Hot Curry Sauce Mix?

Ingredients

Serves: 2

  • Garlic (finely diced) 1 clove
  • Red Chilli (finely diced) 1 tsp
  • Oyster Sauce 1 tbsp
  • Red Pepper (cut into thin slices) 1 whole
  • Baby Sweetcorn (cut into circles) 100g
  • Mangetout (halved) 100g
  • Rice Vinegar 2 tbsp
  • Dark Soy Sauce 3-4 tbsp
  • Garden Peas 1/2 cup
  • Eggs 2
  • Mayflower Medium or Extra hot Curry Sauce Mix 43g
  • Cold Water 170
  • White Rice 1 cup (2 boil in the bags)

Method

  1. Spray a wok with frylight and add: garlic, red chilli, red pepper, baby sweetcorn and mangetout. Stir fry on a high heat for 2-3 minutes.

  2. Cook the rice seperately.

  3. Once the veg has softened add: peas, rice, rice vinegar, oyster sauce and soy sauce. Stir fry for a further 2-3 minutes, then turn the heat to medium/low.

  4. In a separate pan scramble the two eggs, then combine with the rice and veg.

  5. Whisk 43g of Mayflower Curry Sauce Mix (or Extra Hot for a kick) with 170ml of cold water, place on the hob and bring to the boil, simmer on a low heat for 2-3 mins.

  6. Add the rice to a plate and smother with curry sauce. ENJOY!

Mayflower Medium or Extra Hot Curry Sauce Mix

Made with

Mayflower Medium or Extra Hot Curry Sauce Mix

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