Irresistable Fried Rice

Irresistable Fried Rice

3 from 62 votes
Recipe by Nici Wickes for NZ Eggs Course: Lunch, DinnerCuisine: VegetarianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Serves 4 for

$10

A good fried rice is a go-to dinner idea! Here’s a knockout basic recipe to use and feel free to make it your own by adding chopped bacon, sausage, shredded chicken, beef slices etc as budget allows.

Ingredients

  • 2 tbsp + extra cooking oil

  • 3 spring onions, sliced

  • 1 small red capsicum, sliced

  • 2 cups frozen peas

  • 1 cup podded edamame beans (see Nici’s notes)

  • 4 cups cooked rice, I use plain long grain

  • 1/4 tsp sea salt

  • 1/4 tsp white pepper

  • 2-3 tbsp dark soy sauce + extra to serve

  • 3 eggs, lightly beaten 1 chilli, sliced to serve

Directions

  • Heat oil in large pan or wok to medium hot. Fry spring onions (reserve some for garnish) until crisped and golden in places. Add capsicum and frozen peas and edamame beans and sauté until cooked. Add another splash of oil to the pan/wok and add the rice – keep it moving as it heats through to piping hot. Season well with salt and pepper and soy sauce. Divide onto serving plates or bowls.
  • Wipe pan/wok clean, lower temperature and pour in beaten eggs. Cook until set and flip. When cooked, remove from pan and roll then slice. Place on top of rice.
  • Serve rice with more soy sauce, spring onions and sliced chilli on the side.

BUDGET-SAVING TIPS

  • Edamame beans are high in protein so these, along with the eggs, means that this vegetarian dish is very satisfying for a very affordable price.
  • To get the most for your spend use the white AND green parts of the spring onions.
  • Invest in a jar of chargrilled peppers – they’re great value as each jar contains about 6-8 capsicums and a good standby when they’re not in season.
  • This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.
  • Recipe and Food Stylist: Nici Wickes
  • Image: Todd Eyre Photography

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