5280

Vegetable and Egg Fried Rice

  • serves 2
  • Easy

Indian-Chinese is now a widely popular micro-cuisine across the sub-continent. This recipe is an inexpensive, yet wholesome & delicious one-dish meal. This recipe came from chef Alfred Prasad and was designed with the Living Below The Line challenge in mind (see below for more details).

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Ingredients

  • white rice 500g
  • vegetable oil 100ml
  • eggs 4
  • onion 1, chopped
  • ginger  2 tbsp of grated
  • frozen mixed vegetables  250g
  • dark soy sauce 1 tbsp

Method

  • Step 1

    Bring 2 litres of water to boil, add the rice, stir gently and cook for 10 minutes on high heat and drain into a colander.

  • Step 2

    Spread the cooked rice on a large baking tray and allow to cool (fork gently every 2-3 minutes) . Heat 50ml of oil in a large wok, break two eggs and stir quickly to scramble.

  • Step 3

    Add half the chopped onion, 1 tbsp of ginger, 1 tsp ground pepper and fry for 2-3 minutes.

  • Step 4

    Add half the frozen mixed vegetables and fry for a further 5 minutes, stirring well.

  • Step 5

    Throw in half the cooled rice and mix gently (or toss) for a further 5 minutes until the rice has heated through.

  • Step 6

    Drizzle half tbsp of dark soy sauce and stir gently, check seasoning and add a pinch or two of salt, if required

  • Step 7

    Rinse the wok and repeat the process with the other half of the ingredients 


    Total cost of ingredients: 43p a portion 

    Live Below the Line is challenging the public to live on £1 a day for just 5 days for all food and drink, from 27th April – 1st May. This recipe was created for Action Against Hunger by chef Alfred Prasad, to raise awareness and vital funds for those who live in extreme poverty around the world. For more information and to sign up visit  https://www.livebelowtheline.com/uk/partner/aahuk

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