17 January, 2016
Egg-fried rice with vegetables
It’s been a while since l last had Chinese food, and this egg-fried rice with vegetables is just what l needed on a cold Sunday evening. Simple and tasty. Spot on!
Chinese food is so flavourful and healthy, and mainly because the cooking method, stir-frying, which is frying quickly over a high heat, ensures that the vegetables keep their full flavour and nutritious value. Do not judge Chinese food on take-aways that are greasy and unhealthy, the authentic Chinese food is just divine. Rice is the staple food all over Asia and it is cooked in thousands ways, including some heavenly desserts. I was first introduced to Chinese food when I came to the UK and savoured some amazing dishes in China Town in London. What a great place that is. So hard to choose where to eat, as all restaurants offer delicious dishes.
This egg-fried rice with vegetables is my take on the classic dish and I must say that I just loved it. The secret is to use leftover rice, and then your new dish is ready in few minutes. I cooked basmati rice the other day and there was plenty left.You can add any other type of rice and any vegetables you like, the taste will be great no matter what your choice is. So get the wok ready!
- 2 cups of cooked rice
- 3 eggs
- 1 cup frozen peas
- 1 red pepper
- 3 spring onions
- 1 tbsp light soy sauce
- 1 tbsp chilli sauce
- 1/2 tbsp vegetable oil
- 1/2 tsp sea salt
- black pepper to taste
- parsley to taste
- Chop the spring onions and red pepper.
- Heat the wok over a high heat.
- Add the oil, then throw in the onions, red pepper and peas and stir for 2-3 minutes.
- Crack the eggs and beat them slightly.
- Pour the eggs in the wok and scramble them, scraping the bits that are sticking to the wok.
- Toss in the rice and stir until it is heat through.
- Add the soy sauce and chilli sauce and mix well.
- Season well with salt and black pepper and garnish with freshly chopped parsley.
- Serve immediately.