Super Quick Egg Fried Rice

When you’re pressed for time it can be tough to make sure you’re eating nutritious food. Not only does this egg fried rice deliver on taste and nutrients, it’s also super speedy. If you have zero prep time, use pre-cooked rice. Double up the ingredients if you’re cooking for two…

Serves 1

Ingredients:

• 1 egg

• portion of wholegrain rice (roughly 85g or 1/3 cup)

• 1tsp coconut oil

• 40g mangetout

• ½ red pepper

• ½ onion

• 1 cup spinach

• 1 clove garlic

• small handful of coriander, roughly chopped

• 1 tbsp soy sauce

• 1 tbsp rice wine vinegar (white wine vinegar also works)

Method:

1. Thinly slice your onion, pepper and mangetout. 

2. Whisk your egg.

3. Heat up a wok or frying pan.

4. Melt the coconut oil in your pan. 

5. Chuck your vegetables into the pan. I tend to only cook them for a few minutes as I like my veggies crunchy, but cook until you’re happy with them. Add the garlic last so it doesn’t burn.

6. Add the rice and spinach, fry for a minute or so, stir constantly, so that the rice is warmed through and the spinach cooks.

7. Add in your whisked egg. Keep stirring until the egg is cooked through.

8. Pour in the soy sauce and rice wine vinegar. It should immediately bubble up in the hot pan. 

9. Sprinkle over the coriander. Serve immediately!