Oven Baked Veggie Fried Rice (HC)
Ingredients
120g wholegrain rice, pre-cooked (or 1 packet of microwave rice)
2 large carrots, diced
2-3 spring onions, chopped
1 green pepper, diced
2 tsp olive oil or sesame oil
2 tsp soy sauce (low sodium)
2 tsp Chinese vinegar
2 tbsp oyster sauce (low sodium) (optional)
Pinch of black pepper, to taste
1 tsp paprika
1 tsp garlic powder
6 tbsp frozen peas
6 tbsp frozen sweetcorn
4 eggs
Instructions
In a baking dish, add the cooked rice, carrot, spring onions, green pepper, olive (or sesame oil), soy sauce, Chinese vinegar, oyster sauce (if using), black pepper, paprika, and garlic powder. Mix well so everything is evenly coated.
Bake for 15 minutes.
Take the dish out of the oven, add the frozen peas and sweetcorn, and mix through.
Make four small indents in the rice and crack the eggs into them.
Return to the oven and bake for an additional 10 minutes or until the eggs are cooked.
Remove from the oven and gently mix so the eggs are distributed throughout the rice. Taste and add more seasoning if needed.
Batch Cooking Tip: This recipe is ideal for batch cooking! Simply scale up the rice, eggs and vegetables based on the number of portions you need.
For sauces and seasoning, increase gradually and adjust to taste, as it's easier to add more than take it away.
Note - This recipe serves 2, store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Can be served hot or cold.
You could also add additional meat or fish (e.g. prawns), if desired. Check the food swap list for portion sizes.