Quick egg-fried rice

Quick egg-fried rice

By
From
Thrive on Five
Serves
2 kids
Photographer
Dan Jones

Most kids love egg-fried rice, so combining it with their favourite vegetables makes for a quick and easy supper. This recipe uses ginger and garlic but, if they are not to the kids’ taste, simply leave them out and finish with some cheese instead (but leave out the soy sauce if you’re using cheese). This is good with chicken, too.

Ingredients

Quantity Ingredient
1 tablespoon oil
1 small red onion, finely chopped, (80g)
1/2 red pepper, finely chopped, (80g)
handful broccoli florets, broken into very small pieces, (80g)
2 teaspoons finely chopped root ginger, (optional)
1 garlic clove, finely chopped, (optional)
2 eggs, lightly beaten
250g cold cooked rice
handful baby sweetcorn, (80g)
or 3 tablespoons canned sweetcorn
3 heaped tablespoons frozen peas, defrosted, (80g)
2 teaspoons light soy sauce

Method

  1. Heat half the oil in a wok and fry the onion, pepper, broccoli, ginger and garlic. Stir-fry for three minutes, then break in the eggs, stirring them around to scramble.
  2. Once the eggs have cooked, remove the mixture from the pan. Clean the wok and heat the remaining oil. Stir-fry the cooked rice for five minutes until piping hot, then add the cooked vegetables with the sweetcorn and peas and heat until hot through.
  3. Add the soy sauce and serve.

Top Tip

  • Be careful when using cold cooked rice that you cool the rice quickly and cover and refrigerate it as soon as possible; use within two days.
Tags:
Healthy
five a day
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