Full Time Meals: Egg Fried Rice
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
1 mug of basmati rice
1 onion
2 tbsp vegetable oil
1 mug of frozen mixed vegetables (such as diced carrot, peas, peppers)
2 tsp curry powder
1 reduced salt vegetable stock cube
1 tsp low-salt soy sauce
3 eggs
To serve (optional):
2 spring onions
(Serves 4)
Method
- Bring a saucepan of water to the boil. Pour the mug of rice into a sieve and rinse it under running water, then add it to the boiling water and cook for 8 minutes. Once cooked, drain the rice in a sieve and set aside.
- Peel and roughly chop the onion, then heat the vegetable oil in a large non-stick frying pan and, once hot, add the onion and cook for 3-4 minutes to soften. Add the frozen vegetables to the pan, then turn up the heat and fry for a couple of minutes.
- Stir in the curry powder and cook for a couple of minutes, then crumble in the stock cube, mix together and then add in the cooked rice to the pan. Stir-fry for 2-3 minutes until the rice has started to take on some colour, then add in the soy sauce.
- Using a wooden spoon, push the rice and vegetables to the edge of the pan. Beat the eggs with a fork in a small bowl and add this to the middle of the pan. Once it starts to set, gently stir it around the pan, folding it through the rice mixture.
- Spoon the egg fried rice onto plates and serve with an extra splash of soy sauce. If using spring onions, slice these up and scatter over.