- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 305
- Carbohydrate Content: 52g
- Fat Content: 7g
- Fiber Content: 6g
- Protein Content: 12g
- Saturated Fat Content: 2g
- Sodium Content: 0.84g
- Sugar Content: 8g
Spicy vegetable egg fried rice Recipe
Spicy vegetable egg fried rice is a Healthy egg recipe for 4 people, takes only 20 mins; recipe has basmati rice, red chilli and garlic clove.
Ingredients
- Garlic Clove - 3 garlic cloves, crushed
- Red Chilli - 1-2 red chillies, deseeded and grated or very finely chopped
- Spring Onion - 3 spring onions, sliced
- Egg - 2 eggs, lightly beaten
- Carrot - 2 large carrots, diced
- Soy Sauce - 1 tbsp soy sauce, plus extra for serving, if you like
- Frozen Pea - 200g frozen peas
- Sunflower Oil - 1 tbsp sunflower oil
- Basmati Rice - 200g basmati rice or 400g/14oz leftover cooked rice
- Chinese Cabbage - 200g Chinese cabbage, finely sliced
Instructions
- If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
- Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
- Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.