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Vegetable Egg Fried Rice

30 MINUTES SERVES 6

The secret to success with this dish is to cook it really quickly, so make sure you prepare all the ingredients in advance.

YOU WILL NEED

  • 2 MEDIUM MIXING BOWLS
  • BALLOON WHISK
  • MEASURING SPOONS
  • SMALL MIXING BOWL
  • CHOPPING BOARD
  • KNIFE
  • TEASPOON
  • LARGE WOK WITH LID OR TIN FOIL
  • WOODEN SPOON
  • 6 SERVING BOWLS

Ingredients

  • 600g cooked leftover white or brown rice
  • 100g frozen peas
  • 3 large free-range eggs
  • 2 tablespoons low-salt soy sauce, plus extra to taste
  • 2 tablespoons sweet chilli sauce
  • sesame oil
  • 1 lime
  • 6 spring onions
  • 2 cloves of garlic
  • 1 red pepper
  • 100g baby corn
  • ½ a bunch of fresh coriander

Method

  1. Use your fingers to crumble up the cold rice so the grains aren’t stuck together.
  2. Remove the peas from the freezer and leave to defrost. Meanwhile…
  3. Crack the eggs into a medium bowl and whisk well.
  4. Place the soy sauce, sweet chilli sauce and 1 tablespoon sesame oil into a small bowl.
  5. Cut the lime in half on a chopping board, then squeeze in the juice from 1 half. Whisk well
  6. Trim and finely slice the spring onions. Peel and finely slice the garlic.
  7. Halve the pepper, scrape out the seeds and white pith with a teaspoon, then slice lengthways into strips.
  8. Halve the baby corn lengthways.
  9. Pick the coriander leaves and set aside, then finely slice the stalks.
  10. Place a large wok over a high heat and add 2 tablespoons sesame oil.
  11. Once hot, carefully add the garlic and coriander stalks and cook for 30 seconds, then add the chopped vegetables and peas.
  12. Fry for 1 minute, or until slightly softened, stirring regularly.
  13. Add the rice and stir well, making sure it doesn’t stick to the bottom of the pan.
  14. Cover with a lid or tin foil and cook for 2 minutes, or until the rice is piping hot through.
  15. Once piping hot, use a wooden spoon to push the rice and vegetables to one side of the pan.
  16. Working quickly, pour the egg mixture into the empty space in the pan and cook for 1 minute to scramble it slightly, stirring continuously.
  17. Fold the egg into the rice and vegetables, then take the pan off the heat.
  18. Stir in the lime dressing, then divide between your bowls.
  19. Scatter over the reserved coriander leaves, then serve straightaway.

NUTRITIONAL VALUES

Kcal275.1
Fat (g)8.9
Sat fat (g)1.8
Protein (g)8.9
Carbs (g)41.9
Sugar (g)6.9

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.

JAMIE’S TOP TIP

“It’s super important you use cold, leftover rice here – if the rice is hot, it’ll turn into a stodgy mess once cooked!”

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