Egg and Veggie Fried Rice

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This quick family recipe is adaptable: use ingredients you like. I have added quantities as a rough guide but I really do make this up from leftovers in the fridge.  Feel free to customise this master recipe with the vegetables you have to hand: carrots (grated or cut into ribbons), shredded greens like baby spinach leaves, or pak-choi, bean sprouts, mushrooms and so on.

The key is rice that’s been pre-cooked and then completely cooled, this will stop the rice from sticking together. If you have any leftover rice this is a great way of using it up: I hate wasting food and this is an easy for idea for wasting-less.

For adults I serve with siracha hot sauce, for a fiery kick, I love cooking recipes that can be adapted for the whole family without compromising on flavour!

 

makes enough for 2 adults, or 4 smaller portions

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  • 120g cooked rice, I use easy cook long grain rice

    (cooked and completely cooled)

  • 70-80g sugar snap peas

  • 70-80g frozen peas

  • 70-80g red pepper (1/2 a red pepper approx)

  • 70-80g corn, I am using baby corn but frozen sweetcorn/ or fresh corn cut off the kernel would work well

  • 2 spring onions

  • 3 organic eggs

  • 2 tablespoons veg oil

  • 1-2 tablespoons reduced salt soy sauce, to taste

For added flavour (optional ingredients)

  • 1 teaspoon grated ginger

  • 1 teaspoon spoon, crushed garlic

  • 1 tablespoon chives, chopped

Ahead of time, make your rice (this recipe is great for left-overs). You need it to be cooked and completely cooled. When cooking rice follow the packet instructions: I always rinse rice really well in running water and cook in plenty of water too.

Prep all the vegetables: wash them, trim and slice or dice (making sure everything is cut so that is age appropriate, to avoid choking risks for smaller children). Now that everything is prepped you are ready to cook.

Heat up a wok, or large frying pan, add a little veg oil. Add the oil, spring onions and pre-cooked rice to the hot pan: for 3-4 minutes moving constantly. By the end of the cooking time, the rice needs to be completely reheated. Next add the vegetables: sugar snap peas, red pepper, sweetcorn, frozen peas (or other). Cook for 2-3 mins. Move the vegetable/ rice mix to one side of the pan and crack the eggs into the space. Allow to cook on the underside and then break up into strips with a spatula (breaking up into small eggy pieces). Fold the rice, vegetables and egg together for a final 1-2 mins of cooking: the rice and egg should be piping hot and cooked through. To finish add reduced-salt soy sauce and chopped chives: stir and serve.

 
riceMiriam Cooper