Healthy fried rice loaded with plenty of vegetable ideal for any meal of the day. Simple to make and super filling, ideal for lunch box too.
- 1 Cup cooked cold White or Brown rice
- 2 Eggs
- 2 cloves of garlic finely chopped
- 1/2 Cup finely chopped Cabbage
- 1 Carrot finely chopped
- 5 Mushrooms sliced
- 1/4 cup frozen green peas
- few florets of finely cut broccoli(optional)
- 2–3 spring onions chopped.
- 1.5 teaspoons sesame oil or vegetable oil(divided)
- 1 teaspoon crushed black pepper
- 1/2 teaspoon red chilli flakes(optional)
- Salt to taste
- 2 teaspoons low sodium soy sauce
- Heat 1/2 teaspoon of oil in a non-stick pan and crack open the eggs, allow to sit for a minute and using a wooden spatula start breaking them into small pieces. Fry well and keep them aside.
- Heat another teaspoon of oil, add in garlic and fry for few seconds, then add all the chopped vegetables and season with little salt and half of the crushed pepper.
- In high flame, allow the vegetables to get fried for a minute until they turn a bit soft but still remain crunchy.
- Reduce the flame to medium, Add in the rice, scrambled eggs and mix well. Increase the flame to high and fry the mixed rice for 1 minute making sure all of the rice is touching the surface of the pan.
- Now make a small well in the middle and pour in the soy sauce and remaining pepper powder and adjust any salt too. Mix the rice well and continue to fry for another 2 minutes on medium to the high flame by adjusting in between.
- Add red chilli flakes if using and garnish with spring onions before switching off the flame.
- Serve piping hot with little ketchup if preferred or eat as it is.
- Long grain or basmati or short-grain – my vote is to use short grain rice as basmati tends to break into pieces and also too tender to fry on high temperatures.(I ave used basmati in the photos shown)
- Using cold rice is a must in my opinion. Rice at least one day old kept in the fridge is the best. If you don’t have any leftover rice, spread the freshly cooked in a plate evenly, allow it to cool down and keep in the fridge for at least 30 minutes. This will make the grains firmer.
- Use sesame oil if you can for getting the best flavour for fried rice.
- If eating for weight loss, always bulk up the rice with more vegetables especially chopped cabbage.
- Category: Lunch
- Method: Cook
- Cuisine: Chinese
Keywords: fried rice, egg, Chinese,