Veggie-packed Fried Rice
PREP 5 MIN•COOK 10 MIN
Dan just made fried rice simple! This super nourishing recipe is loaded with veggies and protein, and a great way to use up leftover rice. Top with your favorite garnishes like cilantro (coriander), chilli or toasted peanuts.
DF
GF
NS
NF
V
Number of servings
2
1 tsp sesame oil
1 carrot (medium) diced
1 bunch of broccolini (160g bunch) cut into 2cm lengths
1 tbs water
1 garlic clove minced
1 1⁄2 cups (240g) pre-cooked brown rice warmed according to packet directions
2 tbs soy sauce (or tamari if gluten free)
1 cup (140g) frozen peas defrosted
1⁄2 cup (20g) bean shoots well rinsed
3 large eggs whisked
salt & pepper, to taste
Add oil to a large frypan that has a lid, and place over medium heat. Add carrots and broccolini and stir fry uncovered for a few minutes until they begin to just brown. Add water, cover and steam for a few more minutes until vegetables are just tender.
Stir through garlic and cook for another minute.
Add rice, soy sauce, peas and bean shoots and stir well to combine.
Push rice to the side of the pan, add whisked eggs and as they start to set, stir gently to scramble. Once cooked mix through the rice and adjust seasoning. (Note, if not using a large frypan, you may need to remove the rice to cook eggs and add rice back once eggs are scrambled.)
Divide rice between bowls to serve.
Energy (kJ)
1844 kJ / 440 cals
Protein
23.2 g
Fat
13.3 g
Sat. Fat
3 g
Carbs
49.2 g
Sugar
7.5 g
Fiber
10.8 g
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.