Healthy Fastest Fried Rice Recipe

Prep: 1 min
Cook: 9 min
Servings: 2

Ingredients

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In a large wok or frypan, heat oil and fry rice, stirring often, till hot
Add the frozen vegies and cook, stirring, till defrosted
Add sauces and mix well
Push rice and vegies over to one side of the pan and crack the eggs into the free space. Break the eggs up a bit, turn the heat down and cover wok with a lid.
Cook for 2-3 minutes, until eggs are almost cooked to your liking (they will keep cooking a little in the hot rice).
Mix eggs into rice and vegies and serve with extra chilli sauce, if desired.

Variation:

Use whatever fresh or frozen vegies you have on hand. Tinned corn (kernels or spears), Asian greens and finely diced capsicum and zucchini all cook quickly. You can even use a bag of ready made coleslaw!
Peanuts or ready-cooked tofu, prawns or chicken, are all good swaps for the eggs.
Try replacing some of the soy sauce with hoisin, oyster sauce or kecap manis for a flavour twist

Push rice and vegies over to once side of the pan and crack the eggs into the free space. Break the eggs up a bit, turn the heat down and cover wok with a lid.

Comment:

Make your own “microwave rice” by freezing leftover rice in individual portions. Spread out on baking paper on a tray or plate to freeze the grains nice and separately, then put in a sealed container or ziplock bag.
Short on time or no access to a stove? Whip this up in the microwave. Mix all ingredients together and cook until hot and you can see bits of cooked egg.

Healthy tip!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

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