A quick and healthy dinner for all the family. This fried rice is packed with veg, great for kids and even better with a spoonful of crispy fried egg and chilli oil on top for grown-ups.
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Serves
2
Onion
Carrot
Courgette
Red Pepper
White Cabbage
Fresh Ginger
Garlic
Microwave Rice
Frozen Pea
Eggs
Dark Soy Sauce
Vegetable Oil
Salt
To Serve
Fresh Coriander
Crispy Chilli Oil
Fried Egg (Optional)
Serves
2
Onion
Carrot
Courgette
Red Pepper
White Cabbage
Fresh Ginger
Garlic
Microwave Rice
Frozen Pea
Eggs
Dark Soy Sauce
Vegetable Oil
Salt
To Serve
Fresh Coriander
Crispy Chilli Oil
Fried Egg (Optional)
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
1 Adult Serving = 2 Kids Servings
Finely chop the onion, carrot, courgette, red pepper and cabbage.
Step 2.
Heat the vegetable oil in a large frying pan over a medium-high heat. Add all the chopped vegetables and stir-fry for 6-7 mins, tossing regularly, until completely soft.
Step 3.
Peel and finely chop the ginger and garlic, then add them to the pan. Fry for 1 min until fragrant.
Step 4.
Add the cooked rice and frozen peas. Stir-fry for 1 min to heat through, then push everything to one side of the pan.
Step 5.
Crack the eggs into the empty space and leave to set for 30 seconds. Use a spoon or spatula to gently scramble the eggs, then fold them through the rice and veg.
Step 6.
Splash in the soy sauce, stir well and season to taste.
Step 7.
If making the crispy chilli egg, set a small saucepan on a medium heat.
Add a drizzle of chilli oil and crack in the egg. Fry until cooked to your desired done-ness, we like a runny yolk!
Step 8.
Serve up!
Kids Plate: Dish up the rice as is.
Parents Plate: Top adult portions with a crispy fried egg, chopped coriander and a spoonful of extra crispy chilli oil if you want more heat.
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