Veggie Egg Fried Rice

Veggie Egg Fried Rice is a 20-minute gut friendly dinner. Pick estimates $4.50 a serving, below the catalog average of $5.05, with 16g of protein and 480 kcal. You need stove and 7 ingredients.

• 20 minCook time
• $4.50Est. cost
• 480Calories
• 16gProtein
• 64gCarbs
• 17gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍚Basmati RicePantry3 oz
• 🥚EggsDairy & Eggs2 piece
• 🫛Frozen PeasFrozen½ cup
• 🥕CarrotProduce½ piece
• 🌿Green OnionsProduce1 piece
• 🍶Soy SaucePantry1½ tbsp
• 🍶Sesame OilPantry1 tsp

Method

1. Cook the basmati rice in boiling water for 12 minutes, then drain and cool slightly.
2. Dice the carrot finely and beat the eggs in a small bowl.
3. Heat the sesame oil in a wok over high heat and scramble the eggs for 1 minute, then push to one side.
4. Add the carrot and peas and stir-fry for 3 minutes.
5. Add the rice and soy sauce and stir-fry for 3 minutes, breaking up any clumps.
6. Toss through the scrambled egg and top with sliced green onions.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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