Veggie Fried Rice with Sliced Egg Omelette
Veggie Fried Rice with Sliced Egg Omelette
- Preparation time 30 mins
- Serves 4 people
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Ingredients
- 8 eggs, lightly beaten
- 2 tbsp peanut oil
- ½ red capsicum, chopped
- 4 cups cooked long grain rice
- 3/4 cup frozen peas
- 1/3 cup soy sauce
- 2 tbsp chinese cooking wine
- ½ tsp sesame oil
- 4 green onions, sliced
- toasted sesames seeds, to serve
Method
- Heat half the oil in a wok or large deep non stick frying pan over medium heat. Add the eggs and swirl around the pan to form a thin omelette. Cook for 4-5 minutes or until just set then remove and set aside. Slice thinly.
- Add the remaining oil to the wok and stir fry the red capsicum over medium heat until just tender then toss through the rice. Cook for a few minutes until the rice is fully heated through then fold through the peas and half the sliced omelette and continue cooking for 2-3 minutes. Fold in the green onions.
- Mix together the soy sauce, cooking wine and sesame oil and add to the wok, tossing gently until fully combined with the rice.
- To serve, divide the rice between bowls and top with remaining sliced omelette, extra green onion and a scatter of sesame seeds.
Nutritional Information
- Serving size 375g
- Energy 2260kJ 540kcal
- Protein 20.5g
- Total fat 17.8g
- Saturated fat 3.8g
- Carbs (total) 70.6g
- Carbs (sugar) 3.5g
- Sodium 1570mg
- Fibre 4.2g
All nutrition values are per serve.
