Spicy vegetable egg fried rice

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• SamM1

  17 January 2011

  SamM1 rated and commented on this recipe

  

  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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• annmucc

  23 January 2011

  annmucc rated and commented on this recipe

  

  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!

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• rena

  09 February 2011

  rena rated this recipe

  

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• Beth

  09 February 2011

  Beth rated and commented on this recipe

  

  I thought this was really good. Easy to make and it tasted good.

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• Janet

  13 April 2011

  Janet rated and commented on this recipe

  

  Great!

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• Nicky P

  31 January 2012

  Nicky P rated and commented on this recipe

  

  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!

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• PeterG

  21 May 2012

  PeterG rated this recipe

  

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• Jessycah

  02 December 2012

  Jessycah rated and commented on this recipe

  

  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 :)

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

305 kcalories, protein 12g, carbohydrate 52g, fat 7 g, saturated fat 2g, fibre 6g, sugar 8g, salt 0.84 g

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