Weeknight Meal Recipe: Quick & Easy Egg-Fried Rice

Quick & Easy Egg-Fried Rice

Fried rice is my favorite way to use up our left over veggies and perfect for those times when you don't want to labor over an elaborate dish.


Serves: 4

    •    vegetable cooking oil
    •    1 leek (chopped)
    •    2 garlic cloves (chopped)
    •    an inch of fresh ginger (chopped)
    •    1 chili (deseeded and chopped)
    •    2 carrots (peeled and chopped)
    •    1 red bell pepper (peeled and chopped)
    •    1 cup of peas (frozen or fresh)
    •    3 eggs (whisked)
    •    24 ounces long-grain rice (cooked)
    •    sesame seed oil
    •    1 bunch fresh cilantro
    •    soy sauce

Step 1: Place a wok on a high heat, when sizzling add a splash of cooking oil, then add the leeks, garlic ginger and chili, stir fry for a minute adding in the carrot and bell peppers. Stir fry for another minute adding in the peas for a further minute. Scrape the contents into a bowl.

Step 2: Return the wok to the heat, add in a splash of oil then scrambled the eggs, quickly adding the rice then returning the vegetables to the pan for a further 2-3 minutes.

Step 3: Plate up and garnish with fresh cilantro, sesame seed oil and dress with soya sauce.


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