Rainbow Fried Rice
This recipe is one of my top healthy midweek meals. I get a regular box of seasonal vegetables – it’s a great one to use up whatever veg we have left in the fridge at the end of the week, adding the egg makes this so moreish! I often cook some extra rice just so we can have this the day after. It’s vegetarian, but we sometimes protein it up by adding in chopped cooked chicken breast or pieces of bacon at the end.
- A thumb-sized piece of ginger, grated or finely sliced
- 1 clove of garlic, crushed
- 1 red chilli, deseeded and chopped (optional)
- 1 red pepper, deseeded and chopped
- 2 carrots, peeled and cut into finely sliced batons
- 3-4 shredded cabbage leaves
- 2 portions of cooked brown (wholegrain) rice (or a sachet of ‘Uncle Ben’s Express Rice’)
- A large handful of frozen peas
- 2 eggs
- Sesame oil, gluten free soy sauce and freshly ground black pepper to season
- Heat 1-2 tbsp of oil in a large wok or frying pan on a medium-high heat. When it’s nice and hot add the ginger, garlic and chilli. Sizzle for a minute or two.
- Toss in the vegetables and stir fry for 5 minutes until the carrots are slightly tender.
- Add in the rice and frozen peas, and continue to stir until the rice is piping hot.
- Make a well in the middle of the rice, and crack in the eggs. Leave to cook without stirring for about 30 seconds, then slowly start to stir in the rice mixture to the cooked bits of egg (this makes sure you have little scrambled bits in the rice rather than a big stodgy mess, as well as nice crispy bits of rice).
- Finally, season to your taste with gluten free soy sauce and a drizzle of sesame oil. If you like things sweet or spicy you can add a gloop of yummy dipping sauce from Sweet Mandarin too!