Light Vegetable Fried Rice with Egg
Nutrition per serving
Protein per 100 kcal: 3.5g · Energy from macros: 14% protein / 60% carbs / 26% fat
Ingredients
- 300g day-old cooked rice, cold
- 2 large eggs, beaten
- 150g mixed vegetables (peas, carrots, sweetcorn)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 2 spring onions, sliced
- 1 tbsp sesame seeds
- Salt and black pepper, to taste
Instructions
Heat the vegetable oil in a large wok over high heat, pour in the beaten eggs and scramble for 1 minute until just set, then set them aside.
Add the sesame oil to the wok, cook the onion for 2 minutes until soft, then add the garlic and ginger and cook for 30 seconds more.
Add the mixed vegetables and stir-fry for 3 minutes until tender-crisp.
Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until heated through.
Pour in the soy sauce, toss well, then return the scrambled eggs to the wok, breaking them into ribbons, and cook for 1 minute.
Take off the heat, stir in the spring onions and sesame seeds, season with salt and pepper, and serve straight away.
Light vegetable fried rice with egg is a quick, satisfying lunch that turns leftover rice into something worth looking forward to — day-old rice wok-tossed with peas, carrots and sweetcorn, golden ribbons of scrambled egg, soy sauce and a touch of sesame oil. At around 430 calories a serving, it is a light, protein-friendly lunch that comes together in about 25 minutes, perfect for busy weekdays.
