Sometimes you just need a quick meal that doesn’t skimp on flavor, and this Egg Fried Rice is exactly that. Using convenient ingredients like microwave rice and a mix of fresh and frozen veggies, this dish comes together in no time, making it perfect for a busy day. It’s packed with vibrant vegetables and seasoned with a touch of Asian flair, ensuring each bite is as delicious as it is satisfying.
Ingredients
- 1 bag microwave rice (about 250g)
- 1-2 eggs
- 50g tenderstem broccoli, chopped
- 50g green beans or sugar snaps, chopped
- 1/2 sweet red pepper, diced
- 1 red chili, finely chopped
- 1 dl frozen peas
- 1 dl frozen corn
- 4 spring onions, sliced
- 1/2 clove garlic, minced
- 1 tbsp soy sauce
- 1 tsp brown rice vinegar
- Pinch of Chinese Five Spice
- Salt and pepper to taste
- Pickled red onions to garnish
Method
- Prep the Rice:
- Cook the microwave rice according to the package instructions. Set aside to cool slightly.
- Cook the Vegetables:
- Heat a large skillet or wok over medium-high heat. Add a splash of sesame and neutral cooking oil, then sauté the garlic, spring onions, red chilli and sweet red pepper for about 2 minutes until they start to soften.
- Add the tenderstem broccoli and green beans, cooking for another 3-4 minutes until they are bright and slightly tender.
- Stir in the frozen peas and corn, cooking until they are heated through.
- Fry the Rice and Eggs:
- Push the vegetables to the side of the skillet. Crack the eggs into the center and scramble until mostly set.
- Mix in the cooked rice, breaking up any clumps. Stir everything together, ensuring the eggs are fully cooked and well distributed.
- Add the soy sauce, brown rice vinegar, and a pinch of 5 spice. Season with salt and pepper to taste. Cook for another minute or two, stirring frequently to let the flavors meld.
- Finish and Serve:
- Toss in the sliced spring onions, stirring through just before serving.
- Serve hot, garnished with pickled red onions on top.