Spicy vegetable egg fried rice

Spicy vegetable egg fried rice

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Spice up your rice with this easy recipe and feel free to mix things up with different veg

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
305
protein
12g
carbs
52g
fat
7g
saturates
2g
fibre
6g
sugar
8g
salt
0.84g

Ingredients

  • 200g basmati rice or 400g/14oz leftover cooked rice
  • 1-2 red chillies, deseeded and grated or very finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp sunflower oil
  • 2 large carrots, diced
  • 200g Chinese cabbage, finely sliced
  • 2 eggs, lightly beaten
  • 3 spring onions, sliced
  • 200g frozen peas
  • 1 tbsp soy sauce, plus extra for serving, if you like

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Method

  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.
  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.
  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.

Recipe from Good Food magazine, February 2011

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Comments

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jessiica2011's picture
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Jut made this for work tomorrow tastes lovely and spicy just how I like it. I put tumeric in my rice to make it yellow. Will definately be making it again

:)

npenrice's picture
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I made this for tonight's dinner as we are calorie counting and it was delicious! I added a sprinkling of chinese five spice, some broccoli and some quorn chicken style pieces and we loved it. Looking forward to having it cold for lunch tomorrow!

janbomyers's picture
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Great!

bethocallaghan's picture
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I thought this was really good. Easy to make and it tasted good.

annmucc's picture
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Quite good, but not awe-inspiring. I am still unsure why they say to scramble the egg on the side. We ended up with lumps of scrambled egg in every few bites rather than egg throughout. Not sure if it was because we did something wrong? Next time I would probably just mix the egg in over everything and *cross my fingers* hope it cooks. To repeat with changes. The portion size it makes up though is generous, which is great!

sammendez1's picture
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Thought this was really tasty - a great side dish when cutting down, and just the right level of spice - plenty for four servings also.
I made it with Good Food's chicken skewers with lime.

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