Vegetable Fried Rice
25Min
2Servings
380Cal
MediumLevel
VegetarianGluten freeKid friendlyvegetarian
#quick#one-pan#vegetarian
Equipment
Knife
Cutting board
Bowl
Wok
Stove
Spatula
Plate
Ingredients
Ingredients
rice (cooked, cold)
200 g
egg (beaten)
2 pcs
mixed vegetables (diced)
150 g
chicken stock powder
5 g
sunflower oil
15 ml
Instructions
1
Prepare ingredients
Dice vegetables and beat eggs.
10 min
2
Heat the pan
Heat wok or pan over medium-high heat.
1 min
3
Scramble eggs
Pour beaten eggs into the pan and scramble quickly.
2 mintimer 2 min
4
Fry vegetables
Add vegetables and stir-fry until slightly softened.
4 mintimer 4 min
5
Add rice
Add cold rice and stock powder, stir-fry until heated through and well combined.
6 mintimer 6 min
6
Serve
Transfer to plates and serve hot.
2 min
Storage
Fridge: 2 days
Reheat: Microwave 1-2 minutes or pan-fry
Best eaten fresh. Store in airtight container.
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