Spring Onion Egg Fried Rice
This vegetarian egg fried rice recipe is easy, quick and so tasty. Made with a simple ingredient list including rice, spring onions, carrot, frozen peas and eggs, all tossed in a soy and sesame oil sauce. It's kid-friendly, freezer-friendly, and perfect for meal prep or batch cooking.
Substitute:
- No spring onion? Use spring green or leek instead.
- No shallot? Try with onion instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings:
Ingredients:
6 Spring onions (chopped )
1 Shallot (chopped )
100 g frozen peas
2 Carrot (cubed )
4 Eggs
2 tbsp Soy sauce
2 tbsp Sesame oil
2 tbsp Ginger paste
4 Garlic cloves (grated )
2 tbsp White sesame seeds
sriracha (for serving )
100 g Basmati rice
Recipe:
- Bring a saucepan of water to the boil and cook rice according the packet instructions. Drain and set aside. You can do this step up to three days in advance.
- Heat 1 tbsp sesame oil over a medium heat in a large wok or pan. Beat the eggs together, season with salt and pepper, then add to the pan. Cook the eggs, scrambling, until cooked through, then transfer them to a clean bowl and set aside.
- Add the remaining tablespoon of sesame oil to the wok or pan, along with the shallot, garlic and ginger paste. Cook for 2-3 minutes, then add the carrots and cook for 5 minutes.
- Add the frozen peas, soy sauce and rice to the pan and stir until everything it's all mixed well.
- Fold in the eggs and season to taste, then sprinkle with sesame seeds, drizzle with sriracha and enjoy!
How to store
Store in the fridge for up to 3 days or in the freezer for up to 1 month.
