Fried Rice with Egg

A quick, family-friendly dish. Combines rice, vegetables, and eggs into a complete meal ready in about 20 minutes — a great way to reduce food waste. ••• Vegetarian and toddler-friendly. Pairs well with peanut tofu .

Servings: 4(less/more) | Prep: 10 min | Cook: 10 min | Total: 20 min

Ingredients

• 300 g cooked rice ••• Day-old refrigerated rice works best — it’s drier and fries up crispier than freshly cooked rice.
• 3 small carrots
• 2 scallions (green onions)
• 1 red bell pepper
• 150 g peas
• 2 eggs
• 4 tb oil
• 1 tsp salt
• 3 tsp soy sauce
• Chinese seasoning (optional)
• Fresh herbs, for garnish
• Crispy fried onions, for topping

Instructions

1. Peel carrots, wash bell pepper and scallions. Dice everything into small cubes.
2. Heat oil in a large non-stick pan or wok. Sauté diced vegetables and peas until partially cooked.
3. Add rice and stir-fry until slightly crispy. Season with salt, soy sauce, and Chinese seasoning to taste.
4. Whisk eggs in a cup, pour over the rice mixture, let set briefly, then gently fold everything together.
5. Serve topped with fresh herbs and crispy fried onions.

Nutrition (per serving)