Method
- Add the eggs and a small splash of water to a small bowl and beat with a fork until combined.
- Heat 1 teaspoon oil in a large non-stick wok over medium-high heat. Pour in half of the egg mixture and cook for 1 minute or until the egg is just set. Use a spatula to flip the egg and cook for an extra 30 seconds or until cooked. Remove from the pan and set aside. Repeat with the remaining egg mixture. Cut the egg into bite-sized pieces.
- Add the remaining oil, garlic and ginger to the same wok. Cook, stirring, for 30 seconds or until fragrant.
- Add the vegetable mix and cook, stirring, for 3 minutes or until tender. Add the shallots and cook, stirring, for a further 1 minute.
- Add the rice, reserved egg and soy sauce and cook, stirring, for 2 minutes or until the rice is heated through. Serve.
Serving tip
Serve with shredded chicken breast.
Variations
Add chicken breast or prawns to the rice.
Cooking tips
Use a large non-stick frying pan if you don’t have a wok handy.
Money-saving tips
Instead of microwave rice, cook white or brown rice the day before and leave it in the fridge. This dries out the rice, giving it just the right texture for fried rice.
Storage tip
TO REFRIGERATE: Store fried rice in a reusable container for up to 3 days. Reheat in the microwave until hot to serve.
TO FREEZE: Store fried rice, as above, for up to 6 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tips
Add extra veggies like capsicum, zucchini and green beans to the mix.
