Rainbow Veg Egg-Fried Rice
Prep Time
2 mins
Cook Time
15 mins
Total Time
17 mins
A classic budget leftovers meal packed with vegetables and full of healthy wholesome ingredients. Easy and very quick to make.
Course:
Dinner, Lunch, Main Course, Spring, Vegetarian
Servings: 4 servings
Ingredients
- 1 tbsp coconut or olive oil
- 1 onion (or 2 shallots), finely diced
- 1 garlic clove, finely chopped
- 1/2 bunch coriander (cilantro), roughly chopped leaves + finely chopped stems
- 2 tbsp finely chopped fresh ginger
- 1/2 red chilli, finely sliced (optional)
- 1 tbsp tamari
- 2 tomatoes, diced
- 100 g (1 cup) fresh or frozen defrosted sliced bell peppers (about 2 peppers)
- 150 g (1 cup) sweetcorn (frozen or tinned)
- 150 g (1 cup) fresh or frozen defrosted peas or broad (fava) beans
- 400 g (2 cups) cooked cooled brown or Basmati rice
- 3-4 medium eggs, beaten
- optional add ins: cooked bacon, avocado, sliced spring onions (scallions)
Instructions
-
Fry the onion in the oil over medium heat for 2 mins to soften slightly. Add the garlic, coriander stems, ginger and chilli, if using. Chuck in the tamari, tomatoes, peppers, corn and peas and fry for a further 3-4 mins until cooked. Add in the cooked rice and cook for 3 mins or so until heated through, then push everything to one side of the pan and scramble the eggs on the other side. Take off the heat and mix the eggs in with the rest of the ingredients to combine. Serve immediately (do not reheat the rice again) topped with the coriander leaves and any extras like cooked bacon or avocado, if you like.