Easy stir-fry rice with egg and vegetables – a quick and delicious Asian-inspired recipe. Perfect for using leftover rice, packed with fresh veggies, scrambled egg, soy sauce, and sesame flavor.
- Preparation:
If you don’t already have cooked grains, prepare them in advance and let them cool completely. - Cook the eggs:
In a large non-stick pan or wok, heat a little oil. Lightly beat the eggs, cook them like an omelette, then break into chunks. Remove and set aside. - Sauté the vegetables:
Add your vegetables to the hot pan, starting with the firm ones and finishing with the spring onions. - Combine everything:
Return the cooled grains to the pan, breaking up any clumps as you stir. Fry for 3–4 minutes until lightly golden. Add the eggs back, drizzle with soy sauce and sesame oil, and toss well. Taste and adjust with salt and pepper. - Serve:
Enjoy on its own or spice it up with Oriental Express Sriracha.
