Wendy’s Fried Rice
Fried rice has long been a clever way to turn simple ingredients into a filling family meal. Wendy’s version from the Tully Family Cookbook combines rice, egg, onion, tomato, parsley and either chopped ham or fish, all cooked together in butter until warm and savoury. The original recipe includes a very colourful family cookbook note, giving it plenty of personality beyond the method itself. Practical, economical and flexible, this fried rice works well as an easy lunch, light dinner or side dish when you want something simple from pantry and fridge staples.
Wendy’s Fried Rice
4
servings15
minutes25
minutes501
kcalWendy Tully’s fried rice is a simple family recipe made with rice, egg, onion, tomato, parsley and chopped ham or fish.
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Ingredients
1 cup 1 long-grain rice
115 grams 115 butter
4 4 eggs
0.5 cup 0.5 chopped parsley
1 cup 1 chopped ham or cooked fish
0.5 cup 0.5 chopped onion
1.5 cups 1.5 chopped tomato, drained
Equipment
Directions
- Lightly scramble the eggs with some of the butter in a large flat frying pan, keeping them soft rather than firm.
- Remove the scrambled eggs from the pan and set aside.
- Boil the rice for 7 minutes.
- Drain, rinse thoroughly under cold water and dry well.
- Return the scrambled eggs to the pan over medium heat.
- Add the rice and chopped onion.
- Cook for 10 minutes, turning the mixture constantly.
- Add the chopped ham or fish, drained tomato and parsley.
- Cook for a further 5 minutes, turning constantly, until heated through and well combined.
- Serve hot.
Kitchen Notes
- Contains egg and dairy.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 501kcal
- Fat: 30.2g
- Saturated Fat: 16.8g
- Cholesterol: 246mg
- Sodium: 584mg
- Potassium: 403mg
- Carbohydrates: 41.8g
- Fiber: 1.9g
- Sugar: 2.6g
- Protein: 15.3g
- Vitamin A: 102.7mcg
- Vitamin C: 25.7mg
- Calcium: 67mg
- Iron: 2mg
- Vitamin D: 0.9mcg
- Vitamin E: 1.5mg
- Vitamin K: 129.7mcg
- Thiamin: 0.2mg
- Riboflavin: 0.3mg
- Niacin: 2.2mg
- Vitamin B6: 0.3mg
- Vitamin B12: 0.8mcg
- Folate: 49.7mcg
- Pantothenic Acid: 1.5mg
- Phosphorus: 253mg
- Magnesium: 35mg
- Zinc: 2mg
- Selenium: 26.5mcg
- Copper: 0.2mg
- Manganese: 0.6mg
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Original Cookbook Recipe
FRIED RICE
INGREDIENTS:
1 cup rice
4 oz butter
4 eggs
half cup parsley
1 cup chopped ham or fish
half cup chopped onions
1 & half cups chopped tomatoes drain
METHOD:In a large flat meat dish scramble the butter and eggs, not too firm, put aside. Boil the rice for 7 mins. Thoroughly wash in cold water,and thoroughly dry. Put the dish containing scrambles eggs on the stove. Add rice and chopped onion. Cook for 10 mins, turning over all the time with an egg slice. Then add fish or ham, tomatoes’ and parsley, and cook another 5 mins as before. Be sure to only cook rice 7 mins as it will finish cooking while frying. This recipe was evolved by an old bush cook who was regrettably fired after he went on a drunken spree and chased a screaming housemaid across the plains, hampered by his age and weight,(from his own cooking), he didn’t catch her.
