Chinese · Lunch, Dinner
Vegetable fried rice
Wok-fried day-old rice tossed with crisp vegetables, soy and a hit of sesame oil.
- Calories
- 624 kcal
- Protein
- 21 g
- Carbs
- 94 g
- Fat
- 18 g
- Prep
- 10 min
- Cook
- 12 min
Per serving, for one person.
Contains: gluten, soy, sesame.
Ingredients
- 75 g Jasmine rice
- ¾ carrot Carrots
- 60 g Green peas
- 50 g Sweet corn
- 70 g Edamame
- 20 g Spring onions
- 2 cloves Garlic
- 1 tbsp Soy sauce (reduced salt)
- 1¼ tsp Toasted sesame oil
- ½ tbsp Sunflower oil
- ¼ tsp Black pepper
Method
- Cook the rice ahead of time and chill or cool completely so the grains stay separate.
- Heat the oil in a wok and stir-fry the carrot, peas, corn and edamame for 3 minutes.
- Add the garlic and cooked rice, breaking up any clumps, and stir-fry for 4-5 minutes over high heat.
- Season with soy sauce, pepper and sesame oil, tossing well, and finish with spring onion.
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