Vegetable egg-fried rice
Description
This stir-fry is packed with veg and vitamins, and plenty of protein too from the eggs and sesame seeds. To scale up this budget stir-fry just add extra veg.
Ingredients
- 1 tsp rapeseed oil
- 5 spring onions, thinly sliced
- 1 red pepper, seeds removed and thinly sliced
- 2 garlic cloves, finely chopped
- 1 head of broccoli, cut into small florets
- 300g/10½oz freshly cooked basmati rice, cooled
- 175g/6oz frozen peas
- 3 eggs, lightly beaten
- 1 tbsp soy sauce
- 2 tsp toasted sesame seeds
- sea salt and freshly ground black pepper
Directions
- Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.
- Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute.
- Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately.
