Friday night egg fried rice
Inspired by Yakimeshi, a Japanese style fried rice, our vegetarian dish is loaded with veges and easy to whip up for a Friday night in!
* The ingredients used in this recipe are shared with other recipes from week two of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 2 tablespoons butter or oil
- 6 eggs, beaten
- 1 large onion*, finely diced
- 1 leek, thinly sliced, white and green parts included
- 2 cloves garlic, grated or 1 teaspoon minced garlic
- 2 capsicums, cubed or thinly sliced
- 300g (2 cups) frozen green peas*
- 2 tablespoons soy sauce
- Pepper, to taste
- 4 cups cooked medium grain rice* (or remaining rice from the Korean rice bowl meal)
- 300g frozen spinach*, defrosted
- ½ bunch spring onions*, green and white parts thinly sliced
- 1 teaspoon sesame oil (optional)
Method
- Heat a deep frying pan, a skillet or a wok on the stove over high heat, add 1 tablespoon butter or oil and cook the eggs. As they begin to set break it up into smaller pieces or cook as one large pancake and cut into slices. Set aside.
- Reduce heat to medium high, add remaining butter or oil and sauté onions until they become soft. Add leek and garlic, then fry for about 5 minutes.
- Turn up the heat to high, add capsicums, peas, soy sauce, and pepper, stir fry for 1-2 minutes.
- Add rice and heat through, mix in spinach and spring onions, mix to combine, and test taste. Add a little more soy sauce and/or pepper as desired. Stir through cooked eggs.
- Finish with a drizzle of sesame oil (if using), briefly stir through and serve.
Cooking tips:
• This recipe works best with cooled rice. If you have not cooked the rice already, cook 300g of medium grain rice.
• You can add any leftover cooked meat and veges to this dish if you have any.
Adapt it:
• Use brown rice to boost the fibre of this meal.
• You can add an extra onion instead of the leek if preferred.
• Use 8 eggs in total if you have larger appetites.
• You can add cooked chicken, leftover meat or pan fried tofu or tempeh to boost the protein.
• Sprinkle with chopped peanuts or sesame seeds.
Kid-friendly alternatives:
• Use reduced salt soy sauce and keep to a minimal amount.
• Swap spinach for extra frozen peas or corn if preferred.
Leftovers:
Eat for lunch the next day.