This dish is a great way to use left over cooked rice from a previous meal. There’s minimal additions to this fried rice recipe apart from vegetables so it’s a great healthy alternative to a more traditional one. Between the beans, carrots, Chinese brocolli, and shallots there’s Vitamins A, C, K, and B6. Along with minerals, Calcium, Thiamin, Riboflavin, Magnesium, Potassium and Phosphorus. Not to mention the folic acid and fibre content of the vegetables, and I’m not even listing them all! Add in the protein from the eggs and the carbohydrates from the rice, this is one well rounded meal.
Serves 4 – 6. GF, V
2 tblsp Olive oil
4 cups cooked rice (2 cups uncooked)
3 cloves Garlic, crushed
1/2 bunch of shallots, finely sliced
2 inch piece of ginger
5 small Birdseye chilli’s
1 Bunch Chinese brocolli
2 carrots, diced
2 handfuls green beans, chopped
2 tblspns reduced salt GF soy sauce
1. Place chilli’s, garlic and ginger into a handheld blender and leave on until finely diced.
2. In the mean time, crack the two eggs into a medium hot fry pan with half the olive oil and cook until well cooked. Remove from pan and let cool before slicing.
3. Heat a large frypan to hot and add the remaining olive oil, chilli, shallots, garlic, and ginger and saute for 3-5 minutes. Add in diced carrot, green beans and the chopped brocolli stalks and stir fry for two additional minutes.
4. Add the rice and leaves of the Chinese brocolli and stir until the rice is broken up.
4. Now add the juice from the lemon and soy sauce and stir until completely covering the rice mixture.
5. Serve immediately with the greens from the shallots, and enjoy!!!
- Feel free to add any vegetables you like into this dish, it’s so versatile!
- I use precooked rice from a night previous as it dries out nicely and is easier to separate for the meal, without the moisture from fresh cooked rice.
- This is a great main meal, but can also be used as a side dish, in smaller portions of course!