CentMenu / Dinner · Lunch
Vegetable egg fried rice
Rice, frozen vegetables and eggs make a generous skillet supper.
Ingredients
4 servings · US + metric
- 11.29 oz (320 g) long-grain rice
- 1.32 lb (600 g) frozen mixed vegetables
- 4 eggs
- 2 spring onions
- 2 tbsp (30 ml) sunflower oil
- 2¼ tbsp (35 ml) soy sauce
- 2 garlic cloves
Let’s cook
Cook 11.29 oz (320 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Spread the drained rice on a tray and let steam dry for 10 minutes; chop 2 spring onions and 2 garlic cloves.
Heat 1 tbsp (15 ml) sunflower oil in a wide skillet over medium-high heat; stir-fry the onion, garlic and 1.32 lb (600 g) frozen mixed vegetables for 8 minutes, until hot.
Beat 4 eggs; push the vegetables aside, add 1 tbsp (15 ml) sunflower oil and pour in the eggs, then scramble for 2 minutes, until set.
Add the rice and 2¼ tbsp (35 ml) soy sauce; stir-fry over high heat for 3–4 minutes, until steaming throughout.