LOW CARB EGG FRIED RICE RECIPE | QETOE AUSTRALIA
Wok-kissed, sesame-scented egg fried rice that tastes like your favourite Friday night takeaway, only lighter. With Qetoe Low Carb Rice soaking up all those savoury soy and ginger flavours, you get that comforting bowl you crave without the carb crash. Tender scrambled egg, crunchy cabbage and a pop of peas make it feel homey and real — the kind of quick dinner you’ll cook on repeat. Each serve keeps carbs low while still delivering big flavour and satisfying texture.
Ingredients
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1 x packet Qetoe Low Carb Rice (serves 2)
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4 large eggs, lightly beaten
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1 tbsp neutral oil (e.g. avocado or rice bran), divided
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1 tsp sesame oil
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2 cloves garlic, finely minced
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1 tsp fresh ginger, finely grated
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3 spring onions, whites and greens separated and finely sliced
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1 cup finely shredded green cabbage
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1/2 cup diced zucchini (small dice)
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1/3 cup frozen peas
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1.5 tbsp reduced-sodium soy sauce
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1 tsp rice vinegar
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1/8 tsp white pepper
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1 tsp toasted sesame seeds
Directions
Heat a large wok or frying pan on medium-high for 2 minutes until a wisp of smoke appears. Add 1/2 tbsp neutral oil, pour in the beaten eggs and scramble for 1–2 minutes until soft, glossy curds form and no raw liquid remains. Slide the eggs onto a plate.
Place Qetoe Rice in a bowl or saucepan. Pour boiling water over the rice until just covered — do NOT rinse or drain first. Cover with a lid or plate and let sit for 5 minutes. Fluff gently with a fork and serve immediately. Tip: use stock instead of water for extra flavour.
Return the wok to medium-high, add the remaining 1/2 tbsp neutral oil. Add garlic, ginger and spring onion whites; stir-fry 30–45 seconds until fragrant and lightly sizzling with no browning.
Add cabbage, zucchini and peas; stir-fry 2–3 minutes until the vegetables are bright, tender-crisp and any surface moisture has mostly evaporated.
Tip in the fluffed Qetoe rice and toss for 2 minutes until the grains are steamy and separate. Push rice to one side, return the eggs, then drizzle soy sauce and rice vinegar around the hot sides of the wok so it sizzles. Toss everything together for 1–2 minutes until evenly coated and lightly caramelised in spots. Finish with sesame oil and white pepper; cook 30 seconds more until glossy.
Divide between two bowls. Garnish with spring onion greens and toasted sesame seeds, and serve hot.