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Vegetable Egg Fried Rice

A simple and satisfying dinner – This vegetarian recipe features extra vegetables and brown rice. Great way to use leftover rice and vegetables thus helping you reduce food waste.

Serves 2

All you will need is:

Lamb Brand Wholegrain Rice, cooked 150g

Lamb Brand Star Anise, 1 tsp.

Lamb Brand Salt, pinch

Lamb Brand Cashew nuts / Peanuts, roasted, for serving [optional]

Double Panda Soy Sauce, 1 tbsp.

Eggs, beaten 2

White onion 1 small / Green onion 2, finely chopped

Garlic cloves, minced or finely chopped 2

Small carrot, finely chopped 1

Additional vegetables, finely chopped (e.g. asparagus, broccoli, cabbage, mushrooms, bell pepper, and / or peas), 200g

Grape seed / Funflower oil, divided 2 tsp. + 2 tbsp.

Toasted Sesame oil, 1 tsp.

All you have to do is:

  1. Heat a large frying pan or wok over medium-high heat until a few drops of water evaporate within a couple of seconds. 
  2. Add 2 teaspoons of oil and swirl the pan to coat the bottom. 
  3. Add the beaten eggs and swirl the pan so they cover the bottom. 
  4. Cook until they are just lightly set, stirring along the way to break up the scrambled eggs into smaller pieces. 
  5. Transfer the eggs to a small bowl and wipe out the pan with a heat-proof spatula. 
  6. Return the pan to heat and add 1 tablespoons of oil. 
  7. Add the onion, garlic and carrot and cook, stirring often, until the onions are translucent and the carrots are tender, about 3-5 minutes. 
  8. Add the remaining vegetables and salt. 
  9. Continue cooking, stirring occasionally, until the vegetables are cooked through and turning golden, about 3-5 more minutes. 
  10. Add the rice, star anise, soy sauce, sesame oil and cooked eggs. 
  11. Stir to combine then divide into 2 bowls and garnish with toasted nuts.