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Main course · Chinese

Stir-Fried Mixed Vegetables with Egg Fried Rice

20 min Serves 4 ~336 kcal/serving ~£4.40 (£1.10/serving) Contains-nutsDairy-freeKid-friendlyVegetarian

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Ingredients

  • 500 g cooked long-grain rice, cold
  • 2 large eggs
  • 1 red pepper, sliced
  • 100 g mangetout
  • 1 carrot, julienned
  • 2 tbsp light soy sauce
  • 3 tbsp groundnut oil

Nutrition (per serving)

Calories
336 kcal
Protein
9.7 g
Carbohydrate
40.7 g
of which sugars
4.2 g
Fat
14.1 g
of which saturates
2.9 g
Fibre
2.6 g
Salt
1.41 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Beat the eggs. Heat a third of the groundnut oil in a wok and scramble the eggs briefly until just set, then lift out.

  2. 2

    Add half the remaining oil and stir-fry the pepper, mangetout and carrot for 3 minutes, until just tender, then lift out.

  3. 3

    Add the remaining oil and the cold rice, breaking up any clumps, and stir-fry for 3 minutes until hot through.

  4. 4

    Return the egg and vegetables to the wok with the light soy sauce, and toss everything together for 2 minutes.

  5. 5

    Serve immediately.

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