Veggie Fried Rice

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
• ¼ cup soy sauce
• 2 tbsp olive oil
• 1 tsp minced garlic

Method

1. Dice the onion whilst pre-heating a large non-stick frypan. Add ½ tbsp olive oil then add the onion and cook on medium high until translucent.
2. Add frozen peas, corn and carrot, then 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.
6. Serve with fried eggs on top of rice, plus optional extras if you want!

Optional extras:

Spring onion, crispy shallots, sesame seeds and some chilli paste are all really nice additions if you have them on hand!