South-East Asian Vegetable and Egg-Fried Rice

A low-cost, tasty egg-fried rice featuring courgettes, peas, and fresh lime, designed to mimic takeaway style at home.

Vegetarian Healthy Dinner Budget-Friendly Rice

Estimated Nutrition

Calories

373.1

kcal / serving

1492.2 kcal total

Carbs

43.9g

per serving

175.7 g total

Fat

15.5g

per serving

62.1 g total

Protein

14.6g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Light Soy Sauce

Divided use

Dairy

piece

Eggs

Beaten

Fruits

piece

Lime

Juice of half, other half into wedges

GrainsCereals

200

Rice

Dry weight; or 500g cooked and chilled

NutsSeeds

0.5

tsp

Chilli Flakes

To taste

bunch

Coriander

Leaves and stalks separated

to taste

Salt

Seasoning

to taste

Black Pepper

Seasoning

OilsFats

tbsp

Oil

Divided use

Vegetables

200

Courgette

Cut into cubes

150

Peas

Frozen

Method

Cook rice in boiling water, drain, refresh with cold water, and chill in the fridge overnight.

Heat 15ml oil in a large wok and scramble the eggs with soy sauce and chilli flakes.

Add courgette cubes and cook for 4 minutes until tender.

Mix in 150g peas, cold rice, remaining oil, coriander stalks, and 30ml soy sauce.

Stir-fry over high heat until hot, then season with salt and pepper.

Squeeze in lime juice and stir in most of the coriander leaves.

Serve immediately garnished with remaining coriander and lime wedges.