Veggie Egg Fried Rice

This veggie egg fried rice is a favourite midweek dinner as it’s so easy to throw together and you can use up whatever vegetables you have in the fridge. I like to cook the egg first as an omelette and then slice into ribbons which can be served on top of the rice.

These quantities are what I use to make dinner for my two girls (5yrs & 3 yrs) but just increase as necessary.

My favourite combination of vegetables for this dish are a handful of tenderstem broccoli and half a cup of frozen peas but mushrooms, peppers, corn and carrots all work brilliantly. You can also add leftover roast chicken or prawns for an extra dose of protein. 

—————

To feed two small children:

2 eggs, beaten

1 tbsp sunflower oil

1 spring onions, sliced

1-2 handfuls of vegetables, cut into bitesize portions

1 cup cooked rice

1/2 tsp soy sauce

1/4 tsp sesame oil

—————

Heat the oil in a small frying pan and add the egg. Cook until completely set (around 1 minute) and then flip over for 30seconds to finish cooking the other side. Remove and set aside.

Add the prepped veg to the pan with 1tbsp water and cover for 2-3 minutes to allow the vegetables to steam until just tender. Remove the lid and fry for a couple of minutes before adding the rice and frying for 3 minutes. Stir through the soy and sesame and then serve immediately topped with the egg ribbons.