Recipes
Beat the Budget's Loaded Vegetable Egg Fried Rice
Adding more vegetables to your dishes is not only healthy but makes them look amazing!
Adding more vegetables to your dishes is not only healthy but makes them look amazing!
Cook: 28 Mins
Serves: 4
Price: £0.92 per serving
Nutritional Information
Each 415g serving contains
Energy
7063kj
407kcal
7063kj
407kcal
20%
Fat
13.3g
13.3g
Med
19%
19%
Saturates
2.9g
2.9g
Low
15%
15%
Sugars
8.3g
8.3g
Low
9%
9%
Salt
2.32g
2.32g
High
39%
39%
of your reference intake.
Typical energy values per 100g:
1702kj/407kcal
Typical energy values per 100g:
1702kj/407kcal
Ingredients
200g Easy cook long grain white rice, cooked and cooled ahead of time
500g Frozen for freshness mixed vegetables
4 Large eggs
50g Spring onions, thinly sliced
50g Ginger, peeled & finely chopped
Fresh coriander, roughly chopped
1 Red pepper, thinly sliced
2 tbsp Light soy sauce
4 Garlic cloves, finely chopped
2 tbsp Olive oil
Method
1
Into a deep non-stick frying pan, add the oil, garlic, ginger & half of the spring onion (the whiter end, reserving the greener end for garnish). Fry on a medium heat for 3 minutes until fragrant.
2
Next, add the frozen mixed veg into the pan along with the red peppers. Increase the heat to medium/high and stir fry for around 5-7 minutes, until the veg is cooked.
3
To that, add the rice into the pan and stir to combine. Form a hole in the middle of the pan to pour your whisked eggs into the pan.
4
Scramble with your spatula and slowly fold the rice into the egg. Add soy sauce and continue to cook for 2-3 minutes. Serve with a sprinkle of coriander and the reserved spring onion.