Egg Fried Rice
This delicious Egg Fried Rice is quick to make, full of flavour and perfect to use left over rice. Made with your choice of fresh or frozen veggies, and Otaika Valley Free Range Eggs for protein, this dish is ideal as a midweek dinner or speedy lunch.
Prep and cook time: 25 minutes | Serves: 2-4 | Recipe by Chelsea Shine @chelseashinefoodcreative
2 tsp + 1 tbsp sesame oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp grated ginger
2 cups diced fresh or frozen vegetables (such as broccoli, peas and carrots)
3 cups cooked day old rice
4 Otaika Valley Free Range Eggs
2 spring onions, sliced, plus more to serve
2 tbsp soy sauce
Fried eggs, to serve (optional)
Sesame seeds, to serve (optional)
INGREDIENTS
Heat a large non-stick frying pan or wok over medium to high heat. Add 1 tsp of sesame oil and saute the onion for 2-3 minutes until softened.
Add the garlic and ginger and cook for a further minute until fragrant.
Add the diced vegetables and stir-fry for 2-3 minutes until they just start to become tender.
Add the rice and stir-fry for 2-3 minutes until it is warm through and starting to get crispy.
Whisk the eggs in a bowl and use a spatula to push the rice mixture to one side of the pan. Add 1 tsp of sesame oil, pour the whisked eggs into the empty side and use a spatula to scramble. When the eggs are just cooked, mix through the rice mixture.
Add the soy sauce, 1 tbsp of sesame oil and spring onions. Toss to evenly coat with the sauces and remove from the heat.
Serve hot garnished with more spring onion, a fried egg on top if you wish and a sprinkle of sesame seeds.
