Egg Fried Rice with Frozen Vegetables

• 600gcold cooked long grain rice (from 250g uncooked, cooked the day before and chilled)
• 4eggs
• 2 tbspolive oil
• 200gwhite cabbage, finely shredded
• 2garlic cloves, finely chopped
• 15gginger, finely chopped
• 6spring onions, sliced, whites and greens kept separate
• 300gfrozen mixed vegetables (peas, sweetcorn, carrot)
• 3 tbsplight soy sauce
• 1 tbsprice vinegar
• 1 tsptoasted sesame oil
• fine salt
• black pepper

Method

1. 1The rice must be cold and dry, or it turns to porridge in the wok. Break up any clumps with wet hands. Beat the eggs with a pinch of salt.
2. 2Heat a wok over the highest heat until it smokes. Add 1 tablespoon of the olive oil and the eggs and scramble for 1 minute until just set and still glossy, then tip onto a plate.
3. 3Add the rest of the oil and the cabbage and stir-fry for 2 minutes until the edges catch and turn brown. Add the garlic, ginger and spring onion whites and toss for 30 seconds until fragrant.
4. 4Add the frozen vegetables and stir-fry for their packet cooking time until piping hot throughout and the steam has died down.
5. 5Add the rice, spread it across the wok and leave it alone for 1 minute so some grains catch and crisp, then toss and repeat for 2 minutes more until every grain is hot and separate.
6. 6Return the eggs, breaking them into pieces, and add the soy sauce, rice vinegar, sesame oil and plenty of black pepper. Toss for 30 seconds until the soy coats the rice and smells toasty. Taste; add a splash more soy if it needs salt. Scatter with the spring onion greens and serve.

Per serving

kcal

441

protein

16.4g

fibre

5.4g

carbs

58.6g

fat

14.7g