Egg-fried rice and veg stir-fry

Egg-fried rice and veg stir-fry
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min

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.

Nutrition: per serving

Calories
477kcals
Fat
25g (5.5g saturated)
Protein
21.4g
Carbohydrates
37.6g (7.2g sugars)
Fibre
8.1g
Salt
1.7g
Calories
477kcals
Fat
25g (5.5g saturated)
Protein
21.4g
Carbohydrates
37.6g (7.2g sugars)
Fibre
8.1g
Salt
1.7g

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

Method

  1. 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.
  2. 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.
  3. Serve straightaway with an extra dash of soy sauce and lime wedges to squeeze over.

delicious. tips

  1. Buy a vegetable stir-fry pack that includes fresh ginger, chilli and coriander for added flavour.

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