Vegetable Egg Fried Rice
By Morrisons
Published on 26 November 2020
Everyone's favourite Chinese-style side dish makes a light meal in itself with the addition of Tenderstem broccoli and peas.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 drizzle of sesame oil, to taste
- 400 g of long grain rice, cooked and cooled
- 2 cloves of garlic, peeled and finely chopped
- 2 tbsp of vegetable oil
- 2 eggs, lightly beaten
- 150 g of tenderstem broccoli, cut into 1cm pieces
- 1 pinch of ground white pepper
- 4 spring onions, finely sliced
- 100 g of frozen peas
- 2 tbsp of soy sauce
Method
Step 1
Heat half the oil in a wok until smoking. Season the eggs with the white pepper and add to the wok. Cook for 1-2 minutes, stirring constantly, until the eggs are cooked and lightly browned. Remove from the pan and set aside.Step 2
Wipe the pan clean with a paper towel and return to the heat with the remaining oil. When smoking hot, add the garlic and broccoli and cook for 1-2 minutes.Step 3
Add the spring onions and peas. Cook for a further minute then add the rice and cook for another 2-3 minutes until the rice is piping hot.Step 4
Add the scrambled eggs back into the pan along with the soy sauce and sesame oil. Stir-fry for another minute then serve immediately.