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Ben's Original Egg Fried Microwave Rice 250g

£9.9£99Clearance
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Add the cold, leftover rice and the sauce to the pan. Break apart the clumps of rice with the flat side of your spatula or mixing spoon.

Once you've got your rice ready to go, two more things to remember: get your wok smoking hot before you fry the rice, and don't overcrowd the wok. You want to keep as much heat in the wok as possible so get the temperature up as high as possible, then fry your rice in batches if necessary – adding too much rice to the wok at once will remove all the heat from the pan. What makes this an amazing recipe is my secret ingredient: oyster sauce. I add it to all my fried rice recipes because it adds a ton of flavor and a hint of sweetness that you don't get from just adding soy sauce. At 7-9 syns for a microwaveable rice portion and 34 syns for a takeaway version, egg fried rice is very high in syns, taking up well over half of your daily syn allowance and over double for your take out. Store any leftovers in an airtight container and keep it in the fridge for up to 4 days. Reheat leftovers in the microwave for about a minute. More Recipes to Try:Brown the spam. Spam has to be cooked crispy! Make sure your spam is browned and crispy on the outside. Take your time. This helps render out the oil and add flavor to your fried rice. Fry the spam in a single layer until it's golden brown and the surface is crispy. This should take about 4 to 5 minutes. Don't skip this step as it renders some of the fat from the spam and it flavors the oil. I add big chunks of pan fried spam that's perfectly browned and crisp. If you prefer smaller pieces, feel free to chop it up smaller but I prefer to leave them big so you get a salty bite every once in awhile. Try this easy spam fried rice recipe made with crispy pan fried spam, day old rice, fluffy eggs & green peas. Seasoned with an easy three ingredient sauce! To begin, start by spraying a pan with your oil to high heat and add in the rice, allowing it to fry off for around three minutes in total.

Microwave rice has between 2-4 syns but differs according to the flavour and brand that you choose, these are fine to eat in moderation on the slimming world plan but are not syn free. A tiny drizzle of sesame oil or a small pad of butter adds richness to this otherwise simple recipe. Plus, depending on the flavour microwave rice has lots of mix-ins such as sweetcorn, egg and other vegetables which contribute to excess calories and syns. Syn Values Of Microwaveable Rice In our guide below we will take you through why microwave rice has syns and some syn values of general microwave rice brands. Why Does Microwave Rice Have Syns? Separate and coat each grain of rice with the oil and sauce. This is the key to making a good fried rice. You want to flavor each grain of rice so that every mouthful is seasoned properly.

Add the eggs, frozen peas, and chopped scallions to the pan. Stir fry everything together until the frozen peas turn bright green.

If you've never tried spam before or you're not a fan, try it in this recipe. It adds a wonderful salty bite to this fried rice and you'll soon love it! Why You'll Love this Recipe: Next toss in the spring onions, soy sauce and bean sprouts then allow the mix to cook for another few minutes while the egg is still cooking through. Cut the spam into ¾ to 1 inch cubes - I prefer large chunks of spam in this recipe but you can cut them into smaller pieces if you prefer. In our guide below, we will take you through why egg fried rice is so high in syns, some syn values of egg fried rice, a few syn values of other Chinese takeaway items and how to make your own slimming world friendly egg fried rice a home. Why Is Egg Fried Rice So High In Syns?Stir fry your frozen peas for around 5-6 minutes until heated through then add in the eggs and stir for another couple of minutes. One way to reduce the syns in egg fried rice if you feel like Chinese is by making your fried rice at home! We've listed a great slimming world friendly recipe below which is SYN FREE and serves 4! Ingredients

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