Veggie Fried Rice

This super quick and versatile veggie fried rice combines carbohydrates for refuelling with protein-rich eggs and edamame to support muscle recovery and repair. Easily customisable with your favourite protein and veggies, it’s ideal for busy athletes needing fast, balanced nutrition. Packed with fibre, it also works great as a side with meals like curries and stir-fries.

Ingredients

• 3 cups of pre cooked rice or microwavable rice
• 6 – 8 eggs (2 plus one per person)
• 500 g frozen peas, corn and carrot mix
• 1 large onion – diced
• 1 small can (125 g) edamame beans
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 1 tsp minced garlic

Method

1. Pre-heat a large non-stick frypan. While heating, dice the onion. Add ½ tbsp olive oil to frypan then add the onion and cook on medium high until translucent.
2. Add frozen peas, corn and carrot. Drain and add the edamame beans. Mix together, stirring gently for 5 mins then add the rice.
3. Add soy sauce, garlic and remaining olive oil. Mix thoroughly and cook for ~ 2 minutes until all mixed through and heated. Turn heat down to the lowest setting.
4. Start to heat a small, non stick frypan. Crack 2 eggs into the fry pan and cook for 4 – 6 minutes or until yolk is desired consistency. Repeat so there is 1 egg per person.
5. While the fried eggs are cooking, crack remaining 2 eggs into the fried rice, and gently mix through. The heat from the rice will gently cook the eggs – keep stirring for 1 minute until all stirred through and cooked then remove from pan.
6. To serve place fried eggs on top of rice, plus optional extras if you want!

Notes:

• Spring onion, crispy shallots, sesame seeds and some chilli paste are all really nice additions if you have them on hand!
• Opt for gluten free soy sauce to make recipe gluten free.
• Boost the dish by adding proteins like chicken, prawns, tofu and beef.

* Per serve