This is my last-minute lifesaver recipe you’re going to love it! It uses up any vegetables you have along with leftover rice.
You can add any preferred meat or adding some eggs would be the perfect option for protein. If you like to create irresistibly deliciousvegan dinner, easily replace the egg with tofu.
It’s quick and easy to make and ready in half an hour.
INSTRUCTIONS
- 3 tablespoons sunflower oil
- 2 eggs, whisked
- 1 medium carrot, peeled and diced
- 1 small white chopped onion
- 1/2 cup peas
- 1/2 cup sweetcorn
- 2 cloves chopped garlic
- 1/2 teaspoon white pepper
- 1 1/2 cup cooked rice
- 3 green onions, thinly sliced
- 2 tablespoons soy sauce, or more to taste
- 2 tablespoon sesame oil
INSTRUCTIONS
Heat 2 tablespoons of sunflower oil in a large sauté pan over high heat. Add onion and garlic cook for 2 minutes, push them on the side of the pan, add the eggs and cook until scrambled
Add the carrot stir, mix 1 tablespoon sesame oil then add the cooked rice and the soy sauce, mix well
Add sweetcorn, peas, white pepper and half of the spring onion. Continue stirring for an additional 3 minutes to fry the rice. Remove from heat, add the rest of the spring onion and sesame oil, mix well until combined. Taste and season with extra soy sauce, if needed.
