East Asian · dinner

Veggie Egg Fried Rice

Name: Veggie Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: Eggs, 4 large, beaten; Brown rice, cooked and cooled, 2 cups; Canola oil, 1 tbsp; Toasted sesame oil, 1 tsp; Red bell pepper, 1, diced; Broccoli florets, 1 cup; Green peas, 1/2 cup; Carrot, 1 small, diced; Garlic, 2 cloves; Fresh ginger, 1 tsp; Scallions, 3; Low-sodium soy sauce, 1 1/2 tbsp

Brown rice stir-fried with four eggs, peppers, broccoli, peas and carrot.

20 min2 servings

57023g72g22g

Day-old rice gives the best texture and stops the pan from getting soggy.

Ingredients

Eggs4 large, beaten
Brown rice, cooked and cooled2 cups
Canola oil1 tbsp
Toasted sesame oil1 tsp
Red bell pepper1, diced
Broccoli florets1 cup
Green peas1/2 cup
Carrot1 small, diced
Garlic2 cloves
Fresh ginger1 tsp
Scallions3
Low-sodium soy sauce1 1/2 tbsp

Steps

Heat the canola oil in a wok over high heat. Stir-fry the pepper, broccoli, peas and carrot with the garlic and ginger for 3 minutes.
Add the rice and stir-fry 3 to 4 minutes until hot.
Push the rice aside, pour in the eggs and scramble for 1 minute.
Mix everything together, add the soy sauce and sesame oil.
Fold in the scallions and serve.

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Adapted from BBC Good Food Middle East