Fried rice is such a quick, simple, but highly versatile dish. It’s great for a week-day dinner, and you can put anything you want in it.
This version is a lot healthier than the fried rice from a Chinese (Asian) restaurant. It is made from brown rice, scrambled egg and is loaded with vegetables. It also is made using only 1 teaspoon of oil, and not a ladleful.
To make this into Singapore fried rice, simply add curry powder and chili flakes to taste.
EGG FRIED RICE
- 145 g (¾ c) brown rice, cooked as packet instructions, cooled
- ½ t oil for frying the eggs
- 2 eggs, lightly beaten, lightly seasoned with salt and pepper
- ½ t oil for frying garlic and onions
- 1 small onion, peeled and diced
- 2 cloves of garlic, crushed
- 1 medium carrot, to and tailed, peeled and finely diced
- 1 medium red pepper, de-stalked, de-seeded and finely diced
- 2 small courgettes (zucchini), top and tailed, finely diced
- 150 g (⅓ lb) mushrooms, sliced
- 4 t light soy sauce
- ½ t chili flakes (optional)
1. In a large frying pan (skillet), heat the oil until hot. Fry the egg, stirring constantly until you get a portion of softly cooked scrambled eggs, set aside.
2. In the same pan, heat the oil until hot. Fry the onion and garlic until fragrant, about 3-4 minutes. Add the carrots, peppers, courgettes (zucchini) and mushrooms. Stir occasionally, until the vegetables are cooked, about 4-5 minutes.
3. Add the cooked rice, soy sauce and chili flakes if using, stir until heated through. Toss the scrambled eggs into the fried rice and serve hot, enjoy!