Egg fried rice with soybeans and vegetables

Egg fried rice – the perfect everyday saviour

Fried rice with vegetables and egg is an easy weekday dish that can be varied endlessly. With just a few ingredients and a large frying pan, you can quickly prepare a delicious and filling meal. It’s easy to adapt the recipe based on what you have in the fridge, making it a smart way to use up leftovers.

Swap or add vegetables such as broccoli, sugar snaps or peppers. If you want more heat, finely chop in a little chilli. For a more substantial dish, you can add chicken, prawns or tofu. Top with sliced lime and spring onion, or add coriander for extra flavour.

Ingredients – 4 servings (20–30 minutes)

500 g cooked rice, preferably wholegrain
4 eggs
1 pack, 250 g frozen soya beans (thawed)
250 g white cabbage (about ¼ small head)
2 carrots
2 spring onions
2 tbsp sweet chilli sauce
2–3 tbsp Japanese soy sauce
1 tbsp fish sauce
1 tbsp grated ginger
Salt and pepper
1 lime for serving
1 tbsp rapeseed oil for frying

Instructions

1. Cook the rice according to the instructions on the packet. Drain and let it cool immediately to prevent it from becoming sticky.
2. Peel and grate the carrots and the ginger. Shred the cabbage and slice the spring onions thinly. Set aside the green tops of the spring onions for garnish.
3. Heat 1 tbsp oil in a large frying pan and add 1 tbsp grated ginger. Fry for a minute.
4. Add the carrot, cabbage and spring onion, and fry over medium heat until the vegetables soften. Season with salt and pepper.
5. Add the cooked rice, a little at a time, together with the soya beans, soy sauce, sweet chilli sauce and fish sauce. Stir-fry and mix well.
6. Crack the eggs into a bowl and whisk lightly. Pour over the rice and stir until it becomes creamy.
7. Top with sliced spring onion and serve the fried rice with lime wedges.

Enjoy!

Nutritional values per serving

Energy: 423 kcal
Protein: 20 g
Carbohydrates: 49 g
Fat: 15 g

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