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Student Vegetable Egg Fried Rice     Veg  HT  MC  20mins


This is a great dish which can make use of most types of veggies. Add whatever you happen to have available including ham or leftover chicken which have been chopped up.


Serves 1  Hot  Leftovers  Grains  Vegetables  Accompaniment  Gluten Wheat Dairy Free



2 Eggs
2 teasp Sesame Oil
Salt and Black Pepper
2 tbsp Vegetable Oil
1 Onion, chopped
100g/4oz Leftover or frozen Peas
100g/4oz Leftover, fresh or frozen or Sweetcorn Kernels
˝  Fresh Chilli, very finely chopped
Cold Cooked (leftover) Rice (at least 8 tablespoons)


1. Crack the eggs into a small mixing bowl and lightly beat together with the sesame oil and salt.  Set aside.

2. Heat the vegetable oil in a large frying pan  add the onions and  stir-fry for 2 minutes.


3. Add the beaten eggs to the pan and stir-fry for 1 minute then add the rice and continue to stir-fry for 3 minutes.

4. Add the peas, sweetcorn and chilli and continue to stir-fry for 5 minutes. Serve immediately.

More Student Recipes   |  Student Cooking  |  More Pasta, Grains, Pulses, Rice  Recipes  |  Vegetarian Recipes   |  Cooking  Fresh Vegetables  |  What's in Season 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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