Easy Eggy Veggie Fried Rice Recipes

Steps:

• Wash the rice and cook according to pack instructions in lightly salted water with the diced carrots. About 5 minutes before it's ready, tip in the frozen peas.
• While the rice is cooking, heat the oil in as mall frying pan (about 20cm) and lightly beat the eggs with a little salt. Pour the eggs into the pan to coat the base, and cook until almost set as a thin omelette - this should take about 2-3 minutes. Flip the omelette and cook for a few seconds more, then slide it out of the pan and roll it up into a sausage shape. Keep warm.
• Melt the butter in a wok or large frying pan and sauté the spring onions for 1 minute. Fluff up the rice mixture with a fork (there should be no cooking liquid left). Tip into the wok with the soy sauce and a little salt and freshly ground black pepper, then stir fry for 2 minutes.
• Divide half the rice between two bowls, cut the omelette crossways into strips and scatter over the top. (Keep the remaining rice in a cool place for later.)

Steps:

• In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
• Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
• Fold in the green onions and serve immediately.

Steps:

• Heat wok over medium heat, add oil swirl to coat pan.
• Add veggies, cook stir often for 1-2 minutes.
• Add rice, cook for 10 minutes, stir often until rice is light brown.
• Add soy sauce, stir to coat rice. Serve warm.

Steps:

• In a medium saucepan, bring 3 cups water to a boil. Remove from heat and stir in rice. Cover and allow to sit for 5 minutes.
• In a small bowl, mix together soy sauce and water. Set aside.
• Meanwhile in a large skillet or wok, melt butter. Add onions and cook until translucent. With a spatula, shift onions to the outside edge of the wok.
• Add eggs to the wok. Cook until slightly browned.
• Add rice to the wok. Stir to combine all ingredients and cook for 5 minutes.
• Stir in frozen vegetables and soy sauce mixture. Cook for 5-8 minutes or until peas and carrots are cooked through.
• Serve and enjoy.