Egg Fried Rice with Rainbow Veg

20 mins

4 servings

Equipment

Knife, chopping bard, frying pan, wooden spoon, bowl to shape rice

Steps

Prepare the veg:

  • Shred the cabbage/ leaves

  • Chop broccoli/ courgette into bite size pieces

  • Slice carrot or peppers into strips and chop in half

  • Chop herbs, Chop spring onions.

  • In a frying pan, add the sesame oil, soy sauce and the veg (all except the spring onions and herbs) Stir fry on high heat for 3- 5 mins.

  • Add the rice, and sweet chilli sauce, stir to combine.

  • Push ingredients to one side of the pan, leaving a space to cook eggs.

  • Crack eggs directly in the space, and using a wooden spoon scramble (keeping away from the rest of ingredients until almost cooked)

  • Now mix the egg with the rice, until combined.

  • Transfer to a plate (using a bowl to shape the rice)

  • Sprinkle with herbs and a squeeze of lime - enjoy :)

Ingredients

Ingredients:

1 cup brown/ white basmalti rice (cooked and cooled)

2 eggs

2 spring onions, chopped finely

1 tbsp sweet chilli sauce

1 tbsp toasted sesame oil

1 tbsp soy sauce

1 lime

Choose one from each row:

  • 1/4 cabbage/ kale/ lettuce

  • 1 cup: peas/ beans/ broccoli/ courgette, chop into small chunks

  • 1 carrot/ red pepper/ sweetcorn

  • Small handful of fresh herbs (coriander/ mint/ chives/ basil)


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