Veggie egg fried rice
Faster than a takeaway and a fraction of the cost. A brilliant way to use up frozen veg.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Basmati rice300 g
- Free-range eggs4 eggs
- Frozen peas250 g
- Sweetcorn (tin)1 tin
- Brown onions100 g
- Soy sauce30 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the rice following the pack instructions, then spread it out on a plate for 10 minutes to steam dry. Cold leftover rice is even better.300 g basmati rice
- Chop the onion. Heat a tablespoon of oil in a wok or large frying pan over a medium-high heat and fry the onion for 3 minutes. Add the frozen peas and the drained sweetcorn and cook for 3 minutes.250 g frozen peas1 tin sweetcorn100 g brown onions
- Push everything to one side. Beat the eggs, pour them into the space and stir until scrambled, then mix through the vegetables.4 eggs
- Turn the heat to high, add the rice and the soy sauce and stir-fry for 4 minutes, until piping hot.30 ml soy sauce
Get the pan really hot before the rice goes in, and leave it for a minute between stirs so it toasts.
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