Veggie Egg Fried Rice
17 Min
Easy
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.
Ingredients
3
portions
ingredient_quantity
recipe ingredient
1
drop
Maggi Liquid Seasoning
150
g
sugarsnap peas
130
g
carrots, peeled
1
Leeks
80
g
Onion Springs
2
tablespoons
sunflower or vegetable oil
2
Cloves
garlic, crushed
30
g
root ginger, peeled and finely chopped
200
g
cooked and chilled brown rice
2
eggs, beaten
2
tablespoons
Maggi Chilli Sauce
.
Nutrition Value
Carbohydrate
33.3 g
Energy
291.3 kcal
Fat
13.6 g
Fibre
6.1 g
Protein
10 g
of which: saturates
2.2 g
Sodium
121.6 mg
of which: sugars
6 g
Information per serving
Instructions
17 Minutes
-
Step1
5 MinSlice the carrots, sugar snap peas, leeks and spring onions into chunky strips. -
Step2
8 MinHeat 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 to keep warm. Add the garlic and ginger to the frying pan and fry for 1 minute until it smells amazing! Add the chilled rice and stir fry for 3 minutes until piping hot throughout. -
Step3
4 MinWhisk 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 through for 1-2 minutes and then serve with the Maggi Chilli Sauce if you like it spicy!
