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Name: Spicy fried rice with spinach
Prep time: 30 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: not set
Ingredients: 4 Eggs; 2 tablespoons Sherry; 2 tablespoons Soy sauce; 1 bunch Scallions; 4 tablespoons Peanut oil; 1/2 cup Unsalted Cashews; 1 Green Bell pepper Seeded and finely chopped; 1/2 teaspoon Chinese five spice powder; 1/2 cup Bown rice Uncooked; 5 cups Baby spinach; 3 ounces Fresh mung bean sprouts; Salt and pepper

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INGREDIENTS

4 Eggs
2 tablespoons Sherry
2 tablespoons Soy sauce
1 bunch Scallions
4 tablespoons Peanut oil
1/2 cup Unsalted Cashews
1 Green Bell pepper ; Seeded and finely chopped
1/2 teaspoon Chinese five spice powder
1/2 cup Bown rice ; Uncooked
5 cups Baby spinach
3 ounces Fresh mung bean sprouts
Salt and pepper

INSTRUCTIONS

Beat the eggs with the sherry and 1 tablespoon of the soy sauce in a small bowl. Cut 2 of the

spring onions into 7 cm (3 inch) lengths , then cut these length-ways into fine shreds. Leave in a

bowl of very cold water to curl up slightly. Finely chop the remaining spring onions , keeping

the white and green parts separate.

Heat half the oil in a wok or large frying pan, add the cashew nuts and green parts of the

spring onions and {y, turning in the oil, until the cashew nuts are lightly browned. Remove

with a slotted spoon and drain on kitchen paper.

Add the white parts of the spring onions to the pan and stir-fry for 1 minute. Add the beaten

eggs and cook, stirring continuously, until the egg begins to scramble into small pieces rather

than one omelette.

Stir in the green pepper and five-spice powder with the remaining oil and cook for 1 minute,

then tip in the cooked lice and spinach the remaining soy sauce, mixing the ingredients

together well until thoroughly combined and the spinach has wilted.

Return the cashew nuts and spring onions to the pan with the mung beans or pea shoots and

season to taste with salt and pepper. Pile on to serving plates, scatter the drained spring

onion curls and serve with sweet chilli sauce.

For spicy fried rice with baby corn, replace the spinach 1/2 small shredded Chinese

cabbage and g (7 oz) sliced baby corn and add to the pan with the green pepper.

NOTES

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Spicy fried rice with spinach

4 Eggs
2 tablespoons Sherry
2 tablespoons Soy sauce
1 bunch Scallions
4 tablespoons Peanut oil
1/2 cup Unsalted Cashews
1 Green Bell pepper Seeded and finely chopped
1/2 teaspoon Chinese five spice powder
1/2 cup Bown rice Uncooked
5 cups Baby spinach
3 ounces Fresh mung bean sprouts
 Salt and pepper

Beat the eggs with the sherry and 1 tablespoon of the soy sauce in a small bowl. Cut 2 of the 
spring onions into 7 cm (3 inch) lengths , then cut these length-ways into fine shreds. Leave in a 
bowl of very cold water to curl up slightly. Finely chop the remaining spring onions , keeping 
the white and green parts separate.

Heat half the oil in a wok or large frying pan, add the cashew nuts and green parts of the 
spring onions and {y, turning in the oil, until the cashew nuts are lightly browned. Remove 
with a slotted spoon and drain on kitchen paper.

Add the white parts of the spring onions to the pan and stir-fry for 1 minute. Add the beaten 
eggs and cook, stirring continuously, until the egg begins to scramble into small pieces rather 
than one omelette.

Stir in the green pepper and five-spice powder with the remaining oil and cook for 1 minute, 
then tip in the cooked lice and spinach the remaining soy sauce, mixing the ingredients 
together well until thoroughly combined and the spinach has wilted.

Return the cashew nuts and spring onions to the pan with the mung beans or pea shoots and 
season to taste with salt and pepper. Pile on to serving plates, scatter the drained spring 
onion curls and serve with sweet chilli sauce.

For spicy fried rice with baby corn, replace the spinach 1/2 small shredded Chinese 
cabbage and g (7 oz) sliced baby corn and add to the pan with the green pepper.

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Nutrition

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Serving Size: 1 Serving (385g)
Recipe Makes: 4 Servings

Calories: 335
Calories from Fat: 207 (62%)

Amt Per Serving		% DV

	Total Fat 23g	31 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 5.9g
Cholesterol 4.9mg		2 %
Sodium 191.4mg		7 %
Potassium 1219.6mg		32 %
Total Carbohydrate 23.5g		7 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 19.1g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 335

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