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Veggie egg-fried rice

A quick and healthy recipe suitable for vegetarians

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 218
  • Carbohydrates 26
  • Saturated Fat 0
  • Sugar 0
  • Protein 7
  • Fat 10
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 218
  • Carbohydrates 26
  • Saturated Fat 0
  • Sugar 0
  • Protein 7
  • Fat 10
  • Fibre 0
  • Salt 0

Ingredients

  • 1 tbsp sunflower oil
  • 1 tsp garlic purée
  • 140g chopped fresh or frozen peppers
  • handful fresh or frozen broccoli florets
  • 140g cooled, cooked rice
  • 1 egg, beaten
  • light soy sauce, to drizzle

Method

  1. Heat oil in a wok or frying pan over a high heat. Add garlic purée and stir briefly. Add the peppers and broccoli florets, stir-fry for 3 mins. Tip in the rice, then stir-fry for another 3-4 mins.

  2. Make a well in the centre of the rice and add the egg. Cook for 1 min, then stir the egg into the rice. Season to taste and spoon into serving bowls. Drizzle with soy sauce and serve.

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