Veggie Fried Rice

Ingredients

• 700 g cooked rice · 700 g · 910 kcal
• cold
• 2 eggs · 100 g · 143 kcal
• 100 g peas · 100 g · 81 kcal
• 100 g sweetcorn · 100 g · 86 kcal
• 2 carrots · 122 g · 50 kcal
• finely diced
• 3 spring onions · 45 g · 14 kcal
• sliced
• 3 tbsp soy sauce · 48 g · 25 kcal
• 2 tbsp vegetable oil · 27 g · 241 kcal
• 1 tsp sesame oil · 5 g · 40 kcal

Method

1. Whisk the eggs with a pinch of salt. Heat 1 tbsp of the vegetable oil in a wok over a high heat.
2. Scramble the eggs quickly, then push them to one side. Add the remaining oil with the carrots and stir-fry for 2 minutes.
3. Add the peas and sweetcorn and stir-fry for 1 minute more.
4. Add the cold rice and break it up, tossing for 2-3 minutes until everything is hot and the rice is slightly toasted.
5. Pour the soy sauce and sesame oil around the edge, toss well, then fold through the spring onions and serve.

Nutrition per serving

Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).