Egg fried rice

Simple, easy, tasty and packed full of veg

A fairly quick and straightforward dinner for a busy evening. Not sure this needs much further introduction! I’m definitely making no claims to authenticity with this one and it’s really more of a suggestion than an actual recipe.

Leftover roast chicken makes a fine addition and I tend to use whatever veg I have hanging around. Frozen peas and sweetcorn are especially handy as there’s no chopping involved. Everything else I tend to chop into pea sized pieces. Be generous with the quantity of veg.

Serves 4

Ingredients:

250g basmati rice (white or brown as you prefer)

Vegetable oil

Vegetables part 1 - cabbage, mushrooms, carrot, peppers

Ginger - a thumb sized piece or to taste

3-4 cloves garlic 

Dried chilli flakes, to taste (optional)

4 eggs, beaten

Vegetables part 2 - spring onions, peas, sweetcorn

Soy sauce

Method:

1. Cook the rice as normal

2. Finely shred cabbage if using, chop all the other veg into small dice

3. Heat a little oil in a wok until smoking hot

4. Add the first lot of veg and stir fry for a few minutes until tender. Add ginger, garlic and chilli and cook for another minute or two - watch that the garlic doesn’t burn.

5. Tip in the cooked rice and stir for a minute, then push the rice to one side, pour in the eggs and stir until almost set.

6. Add the second lot of veg and some soy sauce and stir the whole thing together until piping hot.

I like to serve this with stir fried broccoli with cashew nuts for some extra greens and protein. Toast the cashew nuts for a minute or two in a hot wok or frying pan then set aside. Stir fry the broccoli for 3 mins in a little vegetable oil, add a few tablespoons of water, put the lid on and let the broccoli steam for a couple of mins until just cooked but still crunchy. Stir in a little oyster sauce and scatter over the nuts.