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Veggie Egg Fried Rice

Name: Veggie Egg Fried Rice
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 portions
Cuisine: German,Asian-style
Ingredients: 1 drop Maggi Liquid Seasoning; 150 grams sugarsnap peas; 130 grams carrots peeled; 1 small Leek; 50g spring onions; 2 tablespoons sunflower or vegetable oil; 2 Cloves garlic crushed; 30 grams root ginger peeled and finely chopped; 200 grams cooked and chilled brown rice; 2 unit eggs beaten; 2 tablespoons Maggi Chilli Sauce

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Easy

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17 Min

Got random veg left over in the fridge? You need to make this super easy dish! Throw in whatever you have in the fridge or freezer. Tip - this is always better made with pre-cooked and chilled rice as it crisps up much better when you fry it.

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Ingredients

4 portions

Maggi Liquid Seasoning

1 drop

Green Peas

150 g

Carrots

130 g

Leeks

spring onions, sliced

80 g

Vegetable Oil

2 tablespoons

Garlic

2 Cloves

root ginger, finely grated

30 g

cooked and chilled brown rice

200 g

Egg

Maggi Chilli Sauce

2 tablespoons

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Nutritional Information

Carbohydrate

24.98 g

Energy

218.46 kcal

Fat

10.19 g

Protein

7.52 g

of which: saturates

1.66 g

Sodium

91.18 mg

of which: sugars

4.51 g

Recipe Steps

17 min

5 min

8 min

4 min

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Recipe Steps

17 min

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Slice the carrots, sugar snap peas, leeks and spring onions into chunky strips.

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17 min

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Heat the oil in a large non-stick frying pan and fry the sliced vegetables and cook for 3-5 minutes until charred and tender. Tip the veg onto a plate and cover

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Recipe Steps

17 min

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Whisk the eggs, and pour into the pan. Cook like an omlette for 1-2 minutes, then add the hot rice, vegetables and season with the Maggi Liquid Seasoning. Heat

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