𝙴𝚐𝚐 𝙵𝚛𝚒𝚎𝚍 𝚁𝚒𝚌𝚎
Servings 2
Equipment
- Wok or Large Pan
Ingredients
- 1 cup Rice
- 1 cup frozen veggies
- 2 large eggs optional, omit if no egg available or if vegan
- 15 ml oil sunflower, coconut, sesame/butter
- 1 tbsp Soya sauce or Tamari or sweet chilli or sriracha sauce
- salt to taste
- 1 lemon optional, garnishing
- pinch chilli flakes optional
Instructions
- Boil preferred rice according to package instructions.
- In a small microwavable container, add 1 cup of frozen veggies, a good pinch of salt and 1/3 cup of water. Microwave on high for 4 minutes and drain.
- Whisk up 2 eggs with a pinch of salt and set aside (optional, omit if no egg available or if vegan)
- In a wok or pan, over medium heat, add 15ml of oil (OR sunflower, coconut, sesame/butter, whatever you have), and your veggies. Fry for 2 – 3 minutes.
- Add in your egg if you have at this point, and keep everything moving with a spatula.
- Seasoning time - You can use a tbsp. of soya, or salt to taste, sweet chilli sauce, chilli flakes, pepper, sriracha sauce or whatever flavour you have
- Now add your cooled rice and mix everything together, ensuring the rice is coated with all the flavour.
- Final touches – you can add a squeeze of lemon or a sprinkling of sesame seeds if you have. And there we go, Egg Fried Rice!