Healthy egg recipe for 4 people, takes only 20 mins; recipe has basmati rice, red chilli, garlic clove, sunflower oil, carrot, chinese cabbage, egg, spring onion, frozen pea and soy sauce.
Spicy vegetable egg fried rice
Course: Healthy egg
Servings
4
servings
Prep time
10 mins
Ingredients
- Basmati Rice: 200g basmati rice or 400g/14oz leftover cooked rice
- Red Chilli: 1-2 red chillies, deseeded and grated or very finely chopped
- Garlic Clove: 3 garlic cloves, crushed
- Sunflower Oil: 1 tbsp sunflower oil
- Carrot: 2 large carrots, diced
- Chinese Cabbage: 200g Chinese cabbage, finely sliced
- Egg: 2 eggs, lightly beaten
- Spring Onion: 3 spring onions, sliced
- Frozen Pea: 200g frozen peas
- Soy Sauce: 1 tbsp soy sauce, plus extra for serving, if you like
Directions
- 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.
