Egg fried rice with peas
A Thai lunch for the galley that fine in moderate seas, about 15 min hands-on.
- Lunch
- Thai
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)320 g (80 g)
- Eggs240 g (≈ 5 eggs) (60 g (≈ 1 egg))
- Frozen peas200 g (50 g)
- Carrot160 g (≈ 2.5 carrots) (40 g (≈ 0.5 carrot))
- Spring onion / scallion60 g (≈ 4 spring onions) (15 g (≈ 1 spring onion))
- Soy sauce40 g (10 g)
- Sunflower / vegetable oil40 g (10 g)
Method
- Cook the rice (or use yesterday's, cold).
- Scramble eggs in hot oil; push aside, fry diced carrot and peas 3 minutes.
- Add rice and soy; stir-fry until hot, finish with spring onion.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Gluten, Soy — always check the labels of what you buy.
Per serving
- kcal
- 531
- protein
- 17 g
- fat
- 17 g
- carbs
- 77 g
- sugar
- 5 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes