Gluten Free, Vegetarian
Elevated egg fried rice
15 mins
Easy
1 Serving
We all end up with leftovers in the fridge and chef Jason has been asked for some simple ways to use them up. This egg-fried rice is a great way to reduce any food waste, especially in the current ‘cost of living’ crisis.
Brilliant Bases Used In This Recipe
Aromatic Nage
About This Recipe
We all end up with leftovers in the fridge 4-5 days in from the weekly shop and chef Jason has been asked for some simple, creative, appealing ways to use them up. This egg-fried rice is a great way to reduce any food waste, especially in the current ‘cost of living’ crisis.
There are no boundaries with this dish, all you really need is some leftover Elevated brown basmati rice, or a packet of ready-cooked rice that simply needs re-heating. Then the sky's the limit, so our ingredients above are more a suggestion than a rigid recipe you have to follow.
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Ingredients
100g/4oz Elevated baked brown basmati rice cooked rice (or half a 250g/9oz pre-cooked pack)
1 egg 120g/4.5oz cooked protein (chicken, beef, tofu etc)
80g/2.8oz blanched or cooked vegetables
To taste
Chopped garlic
Spring onions
Soy/tamari sauce
Toasted sesame oil
Elevated BB aromatic nage
Nutrition Per Serving
Calories
355
Fats
7G
Carbs
41G
Protein
35G
Method
Heat a wok or deep non-stick frying pan with high heat stable oil
Flash fry the protein and vegetables to gain heat
Turn the heat down slightly and add garlic, chillies, spring onions etc, cook for a minute
Form a well with spoon and add the egg, cook out to form a slight omelette / scrambled egg affect, break with your spoon / spatula
Stir the rice into the hot egg mixture
Once heated through, add the seasoning and aromatics to taste
