Recipes › Lunch

• Lunch
• 20 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegetarian

Egg fried rice with vegetables

Quick fried rice with egg, peas, carrot and spring onion.

Calories

515

Protein

19 g

Carbs

69 g

Fat

17 g

Per serving. Makes 2 servings.

Ingredients

• 400 g White rice, cooked
• 3 Eggs
• 150 g Frozen mixed vegetables
• 2 Spring onion
• 2 tbsp Soy sauce
• 1 tbsp Vegetable oil
• 1 tsp Sesame oil

Contains: Cereals containing gluten, Eggs, Sesame, Soybeans. Always check the labels of what you buy.

Method

1. Break up any clumps in the rice (day-old rice fries best). Beat the eggs and slice the spring onions.
2. Heat the vegetable oil in a wok over a high heat and stir-fry the frozen vegetables for 3 minutes.
3. Add the rice and stir-fry for 4 minutes until piping hot.
4. Push the rice to one side, pour in the eggs and scramble them, then stir them through the rice.
5. Add the soy sauce, sesame oil and most of the spring onion and toss. Serve topped with the rest.

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