It was the end of the week and we had a small amount of leftover rice, some sad carrots, a few sprigs of spring onion and 1 small bunch of bok choy left in the crisper, which inspired us to whip together this fuss-free vegetable fried rice. We always have frozen edamame in the freezer as a quick source of plant protein but peas would also work well. We didn't have hot sauce and used aleppo pepper, but 100% if you have hot sauce use it!! It would be fab in this. You could scramble the egg through, but we just fried them and served on top with some crispy shallots and coriander leaves. This really was one of those throw-together wing-it meals that turned out so yum!! It makes 2 serves, so double the recipe if you want to make more. Works best with day old rice and can be thrown together in 10 mins tops!
day old (left over) cooked rice for 2 - about 1 cup of cooked rice
2 tbsp butter or avocado oil
1 brown onion
2 sprigs of spring onion
2 carrots
1 head of bok choy
1/2 cup frozen edamame or peas
2 garlic cloves or 2 tsp crushed garlic
1 tbsp soy sauce
1 tsp sesame oil
1 tsp hot sauce or a pinch of chilli flakes or Aleppo pepper
2 eggs - fried for on top
Toppings:
coriander leaves
crispy shallots
salt & pepper
1. Prepare the vegetables: Peel the onion and garlic, then crush the garlic and finely slice the onion and spring onion. Finely dice the carrot. Shred the bok choy into 1cm thick pieces.
2. Heat a wok or large frying pan on medium/high and add the butter or oil. Fry the veggies until the onion is translucent and the carrot is soft.
3. Add the garlic and fry until fragrant then stir through the rice.
4. Pour the soy sauce, sesame oil and hot sauce or flakes on top of the rice and stir to combine. Flatten the rice out and allow it to become crispy on the bottom (4-5 mins).
5. Move the rice and veggies to one side, and add a touch of butter or oil to the pan to fry the eggs.
6. Serve hot in a bowl placing the veggies and rice on the bottom and the fried egg on top.
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