VEGETABLE EGG-FRIED BROWN RICE
A quick vegetable-packed supper with eggs and nutty brown basmati rice.
PREP 10 MIN.
COOK 15 MIN.
SERVES 4
INGREDIENTS
- 500ml cold cooked SPAR Brown Basmati Rice
- 15ml SPAR Canola Oil
- 400g SPAR Frozen Mixed Vegetables
- 3 Eggs, lightly beaten
- 2 spring onions, sliced
- 30ml SPAR Reduced Salt Soy Sauce
- 15ml SPAR Lemon Juice
- Grated ginger
- Black Pepper, to taste
CHEF’S TIP
Use cold cooked rice and a very hot pan for the best separated grains.
HOW TO MAKE IT
- Heat the oil in a wok or large frying pan. Stir-fry the mixed vegetables and ginger for 4 minutes.
- Push the vegetables to one side and scramble the eggs in the open space.
- Add the cold rice and stir-fry over high heat until piping hot.
- Add soy sauce, lemon juice and pepper. Toss well and finish with spring onions.
GOOD TO KNOW
- Freezer friendly? YES
- Leftovers? – Refrigerate for up to 2 days.
PERFECT PAIRING
MUFFINS
A simple muffin makes an easy sweet finish to this quick, veggie-packed meal.
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