RICE AND EGG STIR FRY RECIPES

STIR-FRIED RICE RECIPE | ALLRECIPES

Stir-Fried Rice Recipe | Allrecipes image

Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.

Provided by Minute Rice

Categories Trusted Brands: Recipes and Tips Minute® Rice

Total Time 10 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups Minute® White Rice, uncooked

Steps:

Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
Stir in cooked eggs. Serve immediately.

Nutrition Facts : Calories 381.7 calories, CarbohydrateContent 60.2 g, CholesterolContent 142.2 mg, FatContent 8.9 g, FiberContent 0.8 g, ProteinContent 14 g, SaturatedFatContent 2 g, SodiumContent 1534.4 mg, SugarContent 4.8 g

EGG-FRIED RICE AND VEG STIR-FRY RECIPE | DELICIOUS. MAGAZINE

Egg-fried rice and veg stir-fry recipe | delicious. magazine image

This egg-fried rice recipe is a quick and easy midweek meal for two. Stir-fry strips of lean pork or steak for a meaty version, or add a chopped pack of marinated tofu for a more filling meal. Or, feed four people on a budget and try our chicken and egg fried rice recipe.

Provided by delicious. magazine

Total Time 15 minutes

Cook Time 15 minutes

Yield Serves 2

Number Of Ingredients 7

Ingredients

400g pack mixed vegetable stir-fry
250g pack ready-to-heat brown or white rice
4 medium free-range eggs, beaten
1 tbsp soy sauce, plus extra to serve
Juice 1 lime, plus wedges to serve
From the storecupboard
Olive oil for frying

Steps:

Heat a large frying pan or wok with a glug of olive oil. Add the mixed vegetables and cook for 1 minute, then add the rice. Stir-fry for 2-3 minutes more, then move the rice and vegetables to one side of the pan.
Pour in the eggs and leave to set, then very softly scramble. Once the eggs are partly cooked but still runny, use a spatula to combine with the vegetables and rice, along with the soy sauce.
Serve straightaway with an extra dash of soy sauce and lime wedges to squeeze over.

Nutrition Facts : Calories 477kcals, FatContent 25g (5.5g saturated), ProteinContent 21.4g, CarbohydrateContent 37.6g (7.2g sugars), FiberContent 8.1g

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