Healthy Fried Rice

    30 minutes

    A quick way to use up cooked rice, healthy, add all and any vegetables of your choice. Kids will love it.

    Otago, New Zealand
    25 people made this

    Serves: 4 

    • 3 eggs
    • 1/2 teaspoon oil
    • 1 teaspoon sesame oil
    • 1 clove garlic, crushed
    • 1 onion, diced
    • 1 carrot, peeled and cut into julienne strips
    • 1 can baby corn, drained
    • 1 cup sliced mushrooms
    • 1 green capsicum, sliced
    • 1/2 red capsicum, sliced
    • 1 cup frozen peas
    • 3 cups cold cooked rice
    • 2 tablespoons sweet chilli sauce
    • 1 tablespoon soy sauce

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Crack eggs into a bowl and whisk to combine.
    2. Heat oiled pan over low heat and pour in egg mixture. Wait for egg to set, then gently roll egg onto itself. Remove from pan and slice egg roll thinly - set aside.
    3. Heat sesame oil in pan and add garlic, onion, carrots, corn and mushrooms, cook for 2 minutes.
    4. Add capsicums and peas and stir-fry vegetables until just cooked.
    5. Mix soy sauce and chilli sauce together and then stir through rice mixture.
    6. Serve topped with sliced egg roll.

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    Reviews in English (5)


    You don't tell young cooks when to add the rice. I know but please make sure you make the instructions clear for our younger cooks that are having a go.  -  12 May 2011


    so when do you add the rice? You need to tell people who are learner cook's these things. I know but they don't  -  12 May 2011


    I have an orig. Chinese recipe that is very similar. Yours has most of the ingredients I use, your time is shorter. I think it is only common sense that you add rice to the ingredients once the ingredients have been cooked and when heated thru, serve. I am impressed with this recipe. I prefer shredded egg rather than a roll, very interesting. I also dry my rice in the fan forced fridge on an open shallow tray overnight.  -  30 Oct 2011