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Vegetable egg fried rice

Calories
743
Protein
33g
Carbs
86g
Fat
29g

Lunch · about 15 minutes · one serving

What you need

Method

  1. 1Cold rice, ideally yesterday's.
  2. 2Eggs beaten and scrambled fast in half the oil, then out while still slightly wet — they finish later and go rubbery otherwise.
  3. 3Rest of the oil, garlic, frozen veg straight from the bag on a high heat until the water has gone.
  4. 4Rice in, pressed flat and left to toast a minute at a time.
  5. 5Egg back, soy round the edge of the pan where it catches.

Soy down the side of the pan rather than onto the rice — it caramelises for a second before it hits anything.

Worth knowing: Soy down the side of the pan rather than onto the rice — it caramelises for a second before it hits anything.

Lunch recipesRecipes with eggs

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