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Egg Fried Rice with Peas

Egg Fried Rice with Peas

Recipe Book: My 80 km carb load

Quick egg fried rice with peas, carrots and green onion, made with day-old rice. Lunch from a 3-day carb load (at least 700 g of carbs a day) before an 80 km trail race. One big serving: about 140 g of carbs.
Lunch carb load running high carb race week fried rice

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Cooking for
1 servings

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Preparation


1

Scramble the eggs

Heat half the sesame oil in a large non-stick pan over medium-high heat. Scramble the eggs until just set, then slide them onto a plate.

2

Cook the vegetables

Add the rest of the oil, the garlic, the white part of the green onions, and the peas and carrots. Cook 2 minutes.

3

Fry the rice

Add the cold rice, break up the clumps and stir-fry 3 to 4 minutes, until hot and starting to crisp.

4

Finish

Add the soy sauce and the eggs, toss, and top with the green part of the onions.

Notes

Nutrition per serving (estimate from USDA data): 840 kcal · 140 g carbs · 30 g protein · 16 g fat · 5 g fibre.
This is a carb-load portion on purpose: 3 days of at least 700 g of carbs a day before an 80 km trail race. For an everyday lunch, scale it down.

  • Prep Time

    5 min
  • Cook Time

    10 min
  • Serves

    1 servings
  • Calories

    840
Recipe By

Recipe By

Yves Asselin

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