Breakfast · East asian

Egg and vegetable breakfast fried rice

Day-old rice fried with egg, peas and carrot for a fast savoury breakfast.

Serves
1
Prep
8 min
Cook
10 min
Total
18 min
  • Vegetarian here means no meat, poultry, fish or shellfish.
  • Dairy-free here means no milk, cheese, butter, yogurt or cream.

Ingredients

For 1 bowl
  • 150 g jasmine rice, cooked, chilled
  • 2 large eggs
  • 1 tsp sesame oil
  • 40 g peas, frozen
  • 40 g carrot, diced
  • 1 tbsp soy sauce, low-sodium
  • 1 scallion, sliced

Method

  1. Heat the sesame oil in a wok over high heat.

  2. Add the peas and carrot and stir-fry for 3 minutes.

  3. Push to one side, crack in the eggs and scramble until just set.

  4. Add the rice and soy sauce and toss everything together for 3 to 4 minutes.

  5. Top with scallion before serving.

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