Egg-fried rice and veg stir-fry
This egg-fried rice recipe is a quick and easy midweek meal for two. Stir-fry strips of lean pork or steak for a meaty version, or add a chopped pack of marinated tofu for a more filling meal.
Or, feed four people on a budget and try our chicken and egg fried rice recipe.
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Ingredients
- 400g pack mixed vegetable stir-fry
- 250g pack ready-to-heat brown or white rice
- 4 medium free-range eggs, beaten
- 1 tbsp soy sauce, plus extra to serve
- Juice 1 lime, plus wedges to serve
From the storecupboard
- Olive oil for frying
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Method
- Heat a large frying pan or wok with a glug of olive oil. Add the mixed vegetables and cook for 1 minute, then add the rice. Stir-fry for 2-3 minutes more, then move the rice and vegetables to one side of the pan.
- Pour in the eggs and leave to set, then very softly scramble. Once the eggs are partly cooked but still runny, use a spatula to combine with the vegetables and rice, along with the soy sauce.
- Serve straightaway with an extra dash of soy sauce and lime wedges to squeeze over.
Nutrition
- 477kcals Calories
- 25g (5.5g saturated) Fat
- 21.4g Protein
- 37.6g (7.2g sugars) Carbs
- 8.1g Fibre
- 1.7g Salt
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