Veggie Fried Rice (HC)
Ingredients
- 1 tbsp olive oil or sesame oil
- 1 packet stir-fry vegetables
- 180g sugar snap peas
- 4 tbsp low-sodium soy sauce
- 1 tsp rice wine vinegar
- 4 heaped tbsp oyster sauce
- 1 tsp fresh ginger (or powder)
- 1 tsp fresh garlic (or powder)
- 120g wholegrain rice, pre-cooked (or 1 packet microwave rice)
- 4 eggs
- 2 tsp sesame seeds
- 2–3 spring onions, chopped
Instructions
Heat half the oil in a large frying pan or wok. Add the stir-fry vegetables and sugar snap peas and cook for 5-6 minutes until softened.
Add the soy sauce, rice wine vinegar, oyster sauce, ginger and garlic to a small bowl and mix.
Add the cooked rice to the pan, followed by the sauce. Stir well and cook until heated through.
Taste and adjust seasoning if needed.
Beat the eggs in a bowl, then push the vegetables and rice over to one side of the pan or wok to create space.
Pour the beaten eggs into the empty side and let them set for a few seconds before gently scrambling with your spatula.
When almost cooked, mix the scrambled eggs back through the vegetables and rice.
To serve, add the fried rice to a bowl and sprinkle with sesame seeds and spring onions.
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. Fry the eggs just before serving.
You could also add additional meat or fish (e.g. prawns), if desired. Check the food swap list for portion sizes.