Vegetable Egg Fried Rice

Some people will look at the title of this post and think it’s not a healthy dish – but it is! I only used 1 tablespoon of olive oil to make the stir fry, which was plenty. The other ingredients are veggies which will of course go towards your 5-a-day, and you can add more if you have them lying in the fridge.

Egg fried rice is filling and nourishing, and very fast to make  – it can be ready in 10 minutes if you have left over rice in the fridge. You can use bought, pre-cooked rice too if you don’t have left overs but don’t have time to cook the rice yourself.

Give this one a go – kids will love it too! The recipe below will make enough for 4 hungry people.

Vegetable Egg Fried Rice

1 tbsp olive oil

1 onion

2 red peppers

175g okra

2 garlic cloves

1 green chilli

125g oyster mushrooms

750g cooked long grain rice

3 eggs

1 tbsp soy sauce

2 tbsp sweet chilli sauce

25g parsley

1. Chop the onion, peppers, okra, garlic and chilli and add to a large wok with the olive oil. Put on a high heat, and sizzle away for 2-3 minutes, then add the mushrooms.

2. Stir in the rice and heat through, then make a little well in the middle of the wok.

3. Beat the eggs, then tip into the well and gradually stir into the rice, until all of the rice and veg is covered in egg. Continue cooking, stirring all of the time, until the egg has turned opaque.

4. Stir in the soy sauce, chilli sauce and parsley. Yum!


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