Simple Fried Rice with Frozen Veg & Egg

15 minutes

Easy

This curry introduces blooming spices, which means cooking them in oil to release their flavour before adding liquid. Once you understand that step, every curry, stew and soup you make will taste better.

Nut-free

Egg free

Vegetarian

Vegan

Egg-free

Simple Fried Rice with Frozen Veg & Egg

15 minutes

Easy

Nut-free

Egg free

Vegetarian

Vegan

Egg-free

Ingredients

300 g long-grain rice
1 litre water
1 tsp salt
1 tbsp sunflower oil
300 g frozen mixed vegetables
3 eggs
Salt

Method

Step 1

Cook 300 g rice in 1 litre salted water (1 tsp salt) according to packet instructions. Drain well and allow to cool slightly.

Step 2

Heat 1 tbsp sunflower oil in a saucepan over medium heat.

Step 3

Add 300 g frozen mixed vegetables and cook for 4–5 minutes until hot and any excess moisture has evaporated. Keep this liquid for later.

Step 4

Push the vegetables to one side. Crack in 3 eggs and scramble until just set.

Step 5

Add the carrot liquid and water a little, then add the cooked rice and stir together. Cook for 3–4 minutes until heated through.

Step 6

Season with salt and serve.

Tips

Cool quickly and refrigerate for up to 2 days. Reheat thoroughly. Not ideal for freezing.
It’s a practical way to use up leftover rice, which fries better and gives a better texture than freshly cooked.