Learn how to make this 30-minute Vegetable Egg Fried Rice! Perfect midweek dinner packed full of vegetables & super easy to make. If you are catering for carnivores it's super easy to adapt too! Forget ordering take-away and get cooking!
Start with preparing all your vegetables as per above. Feel free to cut them into small chunks instead of matchsticks, whatever works for you!
Heat one tablespoon of oil in a large pan or wok and pour in your whisked eggs as you would if making scrambled eggs. Once cooked take them out onto a plate.
Heat remaining tablespoon of oil in the same pan and add your carrot and broccoli stalk sticks (if using) and fry them for approx. 5 minutes. These veggies take the longest to become tender hence we give them some head start here.
Add remaining vegetables including garlic and ginger but no frozen peas/sweetcorn as of yet and cook for another 5-10 minutes depending on how tender or crunchy you'd like your veggies to be. You might need to add a touch more oil.
Once you are happy with tenderness of your veg add frozen peas and/or sweetcorn followed immediately by rice, soy sauce/tamari and sesame oil. Give everything a good mix and cook for few minutes to warm everything through.
Add your cooked eggs and stir them in. Taste and season with salt or touch more soy sauce/tamari for that salty flavour and serve!
Notes
Nutritional information is approximate and should be treated as a guideline only.
Feel free to cut your veggies into small chunks instead. The smaller the pieces the quicker they will cook.
You can use wholegrain or white rice if you prefer. For 500g (4 cups) cooked rice you will need approx 250g (1 cup) of uncooked rice. Alternatively, use pouches of ready cooked rice. If you cook your own rice, let it chill in the fridge first (day old rice is the best here)!