Spicy Vegetable Egg Fried Rice
A delicious and colorful stir-fried rice recipe that comes together in no time. Fragrant basmati rice or leftover cooked rice is combined with crunchy vegetables, eggs, and a flavorful blend of chili and garlic paste. This dish is quick and easy to prepare, making it perfect for a busy weeknight dinner. Enjoy the harmonious blend of textures and flavors in each mouthful!
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 305 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.84 milligram of sodium
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