Vegetable Fried Rice with Egg Ribbons Recipe

vegetable fried rice

Loaded with carrots, broccoli, mangetout and peas, and finished with egg ribbons, this speedy vegetable-packed stir-fry is perfect for a weeknight supper. 

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 4 people

Preparation

  1. Heat a nonstick frying pan (about 24cm in diameter) and add 1/4 tsp oil.
  2. Brush it all over the surface of the pan with a pastry brush for an even layer.
  3. Break an egg into a cup and whisk well then add to the pan.
  4. Tilt the pan and let the egg run until it covers the base.
  5. Cook for 30 seconds, then flip and repeat.
  6. Tip the omelette out onto a plate then repeat with another 1/4 tsp oil and the second egg.
  7. Heat the remaining oil in a wok and add all the vegetables.
  8. Stir-fry on a high heat for 3 minutes.
  9. Add the rice and stir-fry for another 2 minutes.
  10. Cut the omelettes into finger-width ribbons and add them to the rice.
  11. Cook for a further minute.
  12. Add the Worcestershire sauce, stir well and serve immediately.

Ingredients

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Ingredients

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Preparation

  1. Heat a nonstick frying pan (about 24cm in diameter) and add 1/4 tsp oil.
  2. Brush it all over the surface of the pan with a pastry brush for an even layer.
  3. Break an egg into a cup and whisk well then add to the pan.
  4. Tilt the pan and let the egg run until it covers the base.
  5. Cook for 30 seconds, then flip and repeat.
  6. Tip the omelette out onto a plate then repeat with another 1/4 tsp oil and the second egg.
  7. Heat the remaining oil in a wok and add all the vegetables.
  8. Stir-fry on a high heat for 3 minutes.
  9. Add the rice and stir-fry for another 2 minutes.
  10. Cut the omelettes into finger-width ribbons and add them to the rice.
  11. Cook for a further minute.
  12. Add the Worcestershire sauce, stir well and serve immediately.