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Egg Fried Rice

by Mummyathome (follow)
Easy (2874)      Vegetarian (1517)      Quick (1387)      Chicken (692)      Rice (247)      Beef (175)     
Incredibly tasty, quick and easy. This dish is a great base that can be adapted to use up leftover meat and vegetables.

I tend to use leftover roast chicken or beef but any meat can be used, or it can be a vegetarian dish full of flavoursome vegetables.

I like to serve with mango chutney but any chutney is delicious with it, as is some warmed ciabatta or naan bread

Preparation Time: 5 to 10 minutes (assuming meat used is leftover)
Cooking Time: 15 minutes
Makes: A good 4 portions

Medium onion, diced
Two handfuls of mushrooms, sliced
Half a cup of sweetcorn
Half a cup of peas
350g rice (I use easy cook long grain)
Soy sauce to taste
Chopped up leftover beef
2 eggs

Quantities are approx as you can really add as much or little of each ingredient depending on what you have available.

Cook the rice as per packet instructions.
Cook the onion and mushrooms for 5 minutes in a little oil.

Cook the peas and sweetcorn, boil for about 8 minutes.
Once all ingredients are cooked, heat some oil in a wok and add the cooked onion and mushrooms.
Cook for a minute and then add chopped meat.
Cook for a further minute and then add the rice.

Pour a little soy sauce over the rice (amount depending on taste) and cook for a few minutes, giving it a good stir to mix all the ingredients.
Add the sweetcorn and peas (plus any other cooked vegetables of your choice). Cook for another minute or two.
Crack the eggs into a cup and whisk.
Tilt the wok slightly to on side and push rice to other side. Pour half the egg mixture to the tilted side, nearest to the heat.

Beat the egg a little, until you have a scrambled egg texture. Mix the egg into the rice and then pour the remaining egg over the rice and stir through.
Cook for a further 3 minutes and then serve on warmed plates.

I like this Recipe - 9
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