Veggie Egg Fried Rice
17Min
Easy
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
Energy
291.28 kcal
Protein
10.02 g
Carbohydrate
33.31 g
of which: sugars
6.01 g
Fibre
6.08 g
Fat
13.59 g
of which: saturates
2.21 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!
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