This versatile recipe can be used as a meal in itself or as a side. It isn't a traditional Asian fried rice, but my variation to suit western tastes.
It's for those days when you just want to eat but feel like you should cook something substantial (if you have days like that) and try to get a few more veggies into everyone.
It's a fairly easy dish to prepare, particularly if you get the rice cooking first and then do the preparation and cooking for the vegetables while the rice is on, so it only takes 15 minutes from starting to have a meal on the table.
Preparation Time: 10 minutes (done while cooking, so total time to make meal is 15 minutes)
Cooking Time: 15 minutes
Makes: 4 servings
Ingredients 1 cup Rice
2 cups water
1 tablespoon vegetable or chicken stock (optional)
1 tablespoon olive oil
Boil water and put the rice on to simmer. If using stock, add to the boiling water to give the rice extra flavour.
While rice is cooking, cut up onion, carrot, capsicum and zucchini into fine pieces. Put olive oil into a pan with these ingredients and cook on a medium heat, stirring occasionally. This is probably a good time to check on the rice too, to ensure it doesn't catch to the bottom of the pot.
Once onion is translucent and other vegetables are looking cooked (about 5 minutes), crack eggs into a bowl and mix to combine, then make a hole in the center of the ingredients in the fry pan and put this mixture in to cook with the veggies. The eggs should take about 3-5 minutes to cook.
Once eggs are cooked, turn off the frypan and check that the rice is done. Once rice is ready, tip rice into pan with everything else and mix.