Egg Fried Rice

3 eggs, lightly beaten
2 tbsp butter
1 medium sized onion, chopped
2 cups of long grain rice
3 cups chicken stock
1 cup frozen peas
1 medium sized carrot, peeled and diced
¼ cup low fat milk
150g piece lean ham, cut into thin strips
2 shallots, finely sliced
1 tbsp light soy sauce

1. Melt butter in large saucepan, add onion and fry for 1 minute
2. Add rice and toss to coat
3. Pour in chicken stock, add peas and carrots and bring to boil
4. Once boiled, reduce heat and simmer, covered, for 7 minutes
5. Whisk eggs and milk together. Pour into cooked rice and fork through
6. Add remaining ingredients and serve.

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