Name: Vegetable Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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

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.

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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.

Vegetable Egg Fried Rice