Vegetable Stir-fry with Eggy Rice
A quick and healthy stir-fry paired with flavorful eggy rice, perfect for a light yet filling meal.
Equipment
- Chopping board
- Chopping knife
- Frying pan
- Baking tray
- Wooden spoon
- Vegetable peeler
- Saucepan
- Cup
- Stove
- Oven
Ingredients
- 250 g basmati rice
- 0.5 head broccoli broken into small florets
- 1 pepper sliced
- 1 carrot cut into little sticks
- 1 onion finely chopped
- 10 ml vegetable oil
- 1 tbsp soy sauce
- 0.5 lime juice half a lime
- 1 tbsp honey
- 20 g peanuts or cashew nuts
- 1 egg whisked
- spring onion finely chopped, to garnish
Instructions
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Cook the rice according to the packet instructions.
- Place the vegetables, apart from the onion, on a baking tray and roast until tender for about 20 minutes.
- Gently fry the onion in the oil without browning it in a wok or large frying pan. Set aside half of it for the eggy rice.
- Add the roasted vegetables to the onion in the frying pan.
- Combine soy sauce, lime juice and honey in a cup, add to the wok or frying pan and coat the vegetables.
- Sprinkle with peanuts or cashew nuts.
- In a separate pan combine the cooked rice, the remaining onion and the whisked egg with the soy sauce.
- Stir until well combined and the egg has cooked.
- Serve the egg fried rice alongside the vegetables.
- Garnish with the spring onion.
Notes
This stir-fry uses simple ingredients and can be prepared even quicker with leftover rice.
Nutrition per Serving
Calories: 332kcalCarbohydrates: 65gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 41mgSodium: 307mgPotassium: 444mgFiber: 4gSugar: 8gVitamin A: 3087IUVitamin C: 73mgCalcium: 76mgIron: 2mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!