- 3 eggs
- ½ tsp oil
- 1 tsp sesame oil
- 1 clove garlic, crushed
- 1 onion, diced
- 1 carrot, peeled and cut into julienne strips
- 1 can baby corn, drained
- 1 cup sliced mushrooms
- 1 green capsicum, sliced
- ½ red capsicum, sliced
- 1 cup frozen peas
- 3 cups cold cooked rice
- 2 tbs chili sauce
- 1 tbs soy sauce
Vegetarian fried rice
Serves: 5
Prep: 10
Cook: 15
Ingredients
Method
- Crack eggs into a bowl, whisk to combine. Heat lightly oiled pan over low heat and pour in egg mixture. Wait for egg to set, then gently roll egg onto itself. Remove from pan and slice egg roll thinly - set aside.
- Heat sesame oil in pan and add garlic, onion, carrots, corn and mushrooms, cook for 2 minutes. Add capsicums, peas and rice and stir-fry vegetables until just cooked.
- Mix soy sauce and chilli sauce together and then stir through rice mixture. Serve topped with sliced egg roll.
Tips
- This a great way to use left over rice from dinner the night before.
- Freeze left over rice in plastic bags, so you can have cooked rice on hand for when you need a quick dinner. It easily defrosts by running hot water through it.
- Choose your own variety of seasonal vegetables to create a unique fried rice dish.
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly