Quick Veggie Fried Rice
Quick Veggie Fried Rice is exactly that – quick. This tasty meal will be a family favourite. Top with sliced chilli for a spicy kick.
Note Red chilli is not included in the nutritional analysis.
Ingredients
- 1/2 cup cashews, roughly chopped
- 2 tablespoons sesame oil
- 4 cloves garlic, crushed
- 1/2 bunch spring onion, white and green parts separated, thinly sliced
- 450 grams microwave brown rice
- 2 cups frozen peas
- 1 red chilli, thinly sliced
- 3 eggs, lightly beaten
- 250 grams fresh vegetable stir fry mix kit
- 1/4 cup salt-reduced soy sauce
- 1/2 cup cashews, roughly chopped
- 2 tablespoons sesame oil
- 4 cloves garlic, crushed
- 1/2 bunch spring onion, white and green parts separated, thinly sliced
- 450 grams microwave brown rice
- 2 cups frozen peas
- 1 red chilli, thinly sliced
- 3 eggs, lightly beaten
- 250 grams fresh vegetable stir fry mix kit
- 1/4 cup salt-reduced soy sauce
- Step 1 of 5Heat a large frying pan over medium heat. Add cashews and cook, stirring occasionally, for 1 minute or until toasted. Remove from pan and set aside.
- Step 2 of 5Heat half of the oil in same pan over low heat. Add egg and cook for 2 minutes or until egg is set. Slide out of pan and set aside.
- Step 3 of 5Heat remaining oil in same pan over medium heat. Add garlic and white part of spring onion, then cook, stirring occasionally, for 1 minute or until fragrant. Add rice and cook, stirring occasionally, for 2 minutes or until rice begins to sizzle and becomes crisp.
- Step 4 of 5Add stir-fry mix and cook, stirring, for 2 minutes or until vegetables just soften. Add peas and soy sauce, then cook for 2 minutes or until peas are just tender. Remove pan from heat.
- Step 5 of 5Roll up egg and thinly slice. Divide rice mixture among bowls and top with cashews, egg and green part of onion. Serve topped with chill, if using.
Method
- Step 1 of 5Heat a large frying pan over medium heat. Add cashews and cook, stirring occasionally, for 1 minute or until toasted. Remove from pan and set aside.
- Step 2 of 5Heat half of the oil in same pan over low heat. Add egg and cook for 2 minutes or until egg is set. Slide out of pan and set aside.
- Step 3 of 5Heat remaining oil in same pan over medium heat. Add garlic and white part of spring onion, then cook, stirring occasionally, for 1 minute or until fragrant. Add rice and cook, stirring occasionally, for 2 minutes or until rice begins to sizzle and becomes crisp.
- Step 4 of 5Add stir-fry mix and cook, stirring, for 2 minutes or until vegetables just soften. Add peas and soy sauce, then cook for 2 minutes or until peas are just tender. Remove pan from heat.
- Step 5 of 5Roll up egg and thinly slice. Divide rice mixture among bowls and top with cashews, egg and green part of onion. Serve topped with chill, if using.
Nutrition per serving
2599 Kilojoules
Protein23 grams
Fat32 grams
Carbs55 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Heat a large frying pan over medium heat. Add cashews and cook, stirring occasionally, for 1 minute or until toasted. Remove from pan and set aside.
- Step 2 of 5Heat half of the oil in same pan over low heat. Add egg and cook for 2 minutes or until egg is set. Slide out of pan and set aside.
- Step 3 of 5Heat remaining oil in same pan over medium heat. Add garlic and white part of spring onion, then cook, stirring occasionally, for 1 minute or until fragrant. Add rice and cook, stirring occasionally, for 2 minutes or until rice begins to sizzle and becomes crisp.
- Step 4 of 5Add stir-fry mix and cook, stirring, for 2 minutes or until vegetables just soften. Add peas and soy sauce, then cook for 2 minutes or until peas are just tender. Remove pan from heat.
- Step 5 of 5Roll up egg and thinly slice. Divide rice mixture among bowls and top with cashews, egg and green part of onion. Serve topped with chill, if using.