Spicy vegetable egg fried rice

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

Spicy vegetable egg fried rice

Recipe by Chef Soomro 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

  1. 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.
  2. 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.
  3. 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.