Egg-fried rice recipe

Egg-fried rice recipe

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Turn a box of eggs and a packet of rice into a quick and easy dinner with this veggie egg-fried rice recipe. Load up crispy rice with plenty of veg, ginger and garlic, then fry with beaten eggs for a wallet-friendly midweek meal. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 519 calories / serving
  • Healthy

Ingredients

  • 300g long-grain rice
  • 1 broccoli, cut into florets
  • 3 tbsp vegetable oil
  • 1 onion, diced
  • 600g frozen crunchy veg medley
  • 2 garlic cloves, crushed
  • 1cm piece ginger, peeled and grated
  • 4 eggs
  • 3 tbsp Worcester sauce

Each serving contains

  • Energy

    2190kj
    519kcal
    26%
  • Fat

    17g 24%
  • Saturates

    3g 16%
  • Sugars

    11g 12%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 78.2g Protein 19g Fibre 6.1g

Method

  1. Boil the rice in a large saucepan for 10 mins until tender, then tip into a sieve and rinse with cold water. Spread out on a large plate and leave to cool. Place the broccoli in a large pan of boiling water and cook for 5 mins.
  2. Heat 1 tbsp oil in a large, deep frying pan or wok over a medium high heat. Add the onion and fry for 10 mins until softened. Add another 1 tbsp oil and toss in the crunchy veg mix. Cook for 10 mins until the veg has defrosted and is starting to cook through. Drain the broccoli and add to the pan.
  3. Add the cooked rice, ginger and garlic to the pan. Fry, mixing well with the veg, for 5 mins until the rice is piping hot and starting to crisp.
  4. Beat the eggs in a jug; season with pepper. Move the rice and veg to the side of the pan. Add the remaining oil and pour in the egg to the empty side. Cook, stirring constantly, for 3 mins until the eggs are cooked through, then mix with the veg and rice. Mix in the Worcester sauce and serve.

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