A picture of the finished recipe

Wholesome Egg Fried Rice

Serves: 3 to 4

What To Put In

1 Small/Medium Onion

2 Small Carrots

2 Handfuls of Mushrooms

1 Red Pepper

1 Handful of Chives, unchopped

1 + 1/2 Cups Peas

2 Big Leaves of Kale (optional)

1 Handful Bean Sprouts

1 Tbsp Garlic

1 Tbsp Ginger

1 Fresh Chilli (or as preferred)

3 Tbsp Coconut Oil

1 Tbsp Fish or Oyster Sauce (Optional)

3 Tbsp Soya Sauce

2 Tbsp Honey or Brown Sugar

3 Tbsp Rice Vinegar

1 Tsp Salt

3 Tbsp Sesame Seeds / Cashew Nuts

2 + 1/2 Cups Cooked Brown Rice

3 Eggs

How To Put It In

Dice onion, carrots, mushrooms and pepper.

Sautee onion in 1 Tbsp Coconut oil for a few minutes until translucent, then add garlic and ginger and cook for a further 2 minutes.

Chop the chives and chilli finely and add. Slice the kale into 1/2 cm strips. Add the chopped carrots, mushrooms, pepper, peas and kale. Cook for 8 minutes on medium/low heat, stirring occasionally.

Add the liquids and sugar and cook for a minute or so until fragrant. Tip the cooked rice into the pan, toss, and remove from the heat.

In another pan, melt the remaining 2 Tbsp coconut oil and scramble the two eggs until just short of cooked.

Immediately tip into the rice/vegetable mixture and toss.

Garnish with sesame seeds/nuts and a small handful of bean sprouts.


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