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 carrots (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.
