From a speedy student meal to a brilliant family dinner, egg fried rice is always quick and tasty. For a dish that’s as good to the planet as it is to your tastebuds, use up leftover rice and veg alongside our delicious planet-friendly eggs.
Ingredients
• 4 Respectful eggs
• 3 tablespoons peanut, vegetable or olive oil
• 1 small onion, diced
• 2 large handfuls mixed vegetables, chopped
• 1 spring onion, chopped
• A pinch of salt
• 4 cups cooked rice
• ½ teaspoon five-spice powder
• 2 ½ tablespoons Worcestershire sauce
• A dash of white pepper
• 2 teaspoons toasted sesame oil
Preparation time
20 minutes
Serves
4
Method
Into a small bowl, crack the eggs and beat together.
To a large wok or frying pan over a medium heat, add 1 tablespoon of your chosen cooking oil. Once the pan has heated up, add the eggs and scramble, then transfer them to a dish.
Add the remaining cooking oil to the wok and place onto a high heat. Add the onion and fry for 1-2 minutes, followed by the mixed vegetables and half of the spring onion. Season with a pinch of salt and stir.
Add the cooked rice and fry until heated through, breaking apart any large clumps.
Add the five-spice powder, Worcestershire sauce, white pepper, sesame oil and eggs, then stir to mix.
Scatter over the remaining spring onions, serve and enjoy.
