Fried Veggie and Egg Rice







A recipe allowed in a / / / diet.

This is a side dish that you will undoubtedly find in Asian restaurants. And no wonder. It goes excellent with just about any Asian dish. So, if you're planning an Eastern cooking night, don't forget this delicious side.

Nutritional Chart

Calories: 487 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 21 g
  • 61 g

Ingredients Needed for Fried Veggie and Egg Rice

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 onion, chopped
1 carrot, diced
½ cup frozen peas
10 ounces of rice, cooked
½ cup sweet corn
1 teaspoon butter
3 eggs, whisked
1 spring onion, chopped

How to Make Fried Veggie and Egg Rice

  1. Heat the vegetable oil in a skillet over medium heat. Add the garlic, onion, carrot. Cook them for 1-2 minutes, until softened.
  2. Add the frozen peas and cooked rice. Give it a good stir and season with salt and pepper.
  3. Add the sweet corn and cook for 2-3 more minutes.
  4. Next, heat a skillet over medium heat, add the butter in it and melt it.
  5. Reduce the heat, add the whisked eggs and season them with salt and pepper.
  6. Stir with slow moves, starting from the edges to the center, like when cooking scrambled eggs. Turn off the heat when the eggs are cooked.
  7. Add the eggs in the skillet, along with the veggie rice. You can garnish it with some spring onion.

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