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Quick Fried Rice

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked white rice ideally leftover or overnight
  • 3 large eggs
  • 2 tsp vegetable oil or sesame oil
  • 1 small onion diced
  • 1 cup diced mixed vegetables such as bell pepper, carrots, zucchini, etc.
  • 1/2 cup spring onions sliced
  • 1 tbsp soy sauce use tamari if gluten free
  • 1/2 handful peanuts crushed
  • 1 pinch of salt
  • ground pepper
Garnish
  • Kimchi
  • Pickles

Method
 

  1. Crack the eggs into a small bowl and beat them together.
  2. Heat a skillet with 1 tsp oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat.
  3. Drizzle the remaining oil into a wok over high heat. Add the onions and cook them for about 1 to 2 minutes, stirring constantly. Add the mixed vegetables and white parts of the scallions and cook for 2 minutes. Season the vegetables with a pinch of salt.
  4. Add the cooked rice into the pan or wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with the back of your spatula.
  5. Add the soy sauce, dash of pepper and stir. Add the scrambled eggs and stir to mix again.
  6. Garnish with crushed peanuts, sweet-sour sauce (optional), kimchi and pickles for extra flavour and probiotics.

Notes

Nutrition facts:
Servings: 2, per serving: 465 kcal | protein 19 g | carbs 61 g | fat 16 g | fibre 6 g
For athletes:
Use this dish as a solid carb base for training days: before training cut down to 2 eggs and skip the peanuts and garnish, or eat the full package as a wholesome recovery meal.