Spicy vegetable egg fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 200g basmati riceor 400g/14oz leftover cooked rice
- 1-2 red chilliesdeseeded and grated or very finely chopped
- 3 garlic clovescrushed
- 1 tbsp sunflower oil
- 2 large carrotsdiced
- 200g Chinese cabbagefinely sliced
- 2 eggslightly beaten
- 3 spring onionssliced
- 200g frozen peas
- 1 tbsp soy sauceplus extra for serving, if you like
Nutrition: per serving
- kcal305
- fat7g
- saturates2g
- carbs52g
- sugars8g
- fibre6g
- protein12g
- salt0.84glow
Method
step 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.
step 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.
step 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.
