Fried rice is an easy recipe. It makes dinner easier and you can customise it to suit whatever you have left in your fridge. This recipe is a vegetarian version of fried rice, however, you can always add some prawns, chicken or even beef. Whatever you have on hand. Adding proteins will make this fried rice more filling and taste even better, of course.
I usually love looking for a good deal at the supermarket. Sometimes I can find those frozen mixed vegetable packs on offer and I’ll pick up a few bags. i can utilise them in this fried rice. It saves me so much time and effort and I can whip it up in around 15 minutes. Isn’t that the dream? Less work and less clean up? I’m all for that.
Preparation Time 2 minutes
Cook Time 10 minutes
3-4 tablespoons vegetable oil- separated
4 cups cooked rice- chilled
3-4 tablespoons soya sauce
1 tablespoons oyster sauce
4 eggs- beaten
1/2 onion- medium- sliced
2 teaspoons minced garlic
1 1/2 cups frozen vegetables- thawed
1 teaspoon salt and pepper
1/2 teaspoon red chilli flakes- optional
1 green onion- green part- sliced
Break up the rice before you begin cooking. Make sure it isn’t clumped together.
Heat 2-3 tablespoons of oil in a wok on a high heat. Add the rice and soya sauce. Stir fry it for 1 minute.
Add the oyster sauce and stir fry on high heat.
Move the rice to one side of the wok. Add the eggs in the empty corner and mix well. Cook them until 3/4 of the way cooked through.
Mix the eggs into the rice. Remove the rice from the wok and set it aside in a pale.
Place the wok back on the stove on a high heat. Add 1 tablespoon oil with the onion and garlic. Sauté for 1 minute.
Add the vegetables and stir fry them for 1-2 minutes. Add the rice back to the wok and mix it through. Check the seasoning and adjust as needed.
Cover and steam for 2 minutes. Garnish with sliced spring onions.