Name: Egg and vegetable fried rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 large eggs; 2 tbsp cooking oil ((peanut, olive or sunflower)); 3 scallions ((thinly sliced)); 1½ cups frozen mixed vegetables; 4 cups cooked rice; 2 tbsp soy sauce; 1 tsp sesame oil

This quick egg and veg fried rice can be served as a side dish or double the quantities for a main. Packed with vegetables and protein, it is healthy and filling.

Egg and vegetable fried rice

Elle

A quick and easy recipe for egg and vegetable fried rice.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Main Course

Cuisine Chinese

Servings 4 people

Calories 412 kcal

Ingredients

4 large eggs
2 tbsp cooking oil (peanut, olive or sunflower)
3 scallions (thinly sliced)
1½ cups frozen mixed vegetables
4 cups cooked rice
2 tbsp soy sauce
1 tsp sesame oil

Instructions

Heat a drizzle of cooking oil in a large fry pan or wok over a medium heat.
Crack the eggs into a small bowl and beat.
Add eggs to pan, and scramble until starting to cook through (approx. 2 minutes). Remove from the pan and set aside (they will be added back to the pan to complete cooking, so don’t worry if they are not completely cooked).
Add another drizzle of oil to the pan and increase heat to high.
When the oil is hot add the scallions and mixed vegetables and stir fry for 2-3 minutes until starting to soften.
Add the cooked rice to the pan and continue stir-frying for another 2-3 minutes.
Add the scrambled eggs back into the pan with the rice and vegetables, and the soy sauce and sesame oil. Stir to combine and cook through (approx. 2 minutes).