Wednesday, April 17, 2013

Vegetable and Egg Fried Rice

Over the past year, I've made few variations of fried rice, using whatever was available to me. Made some this weekend. Allow your creativity to take over...

Note: This recipe is devoid of any "proper" measurements, since I cannot attribute a measurable quantity to the rice (I was basically emptying my bag of rice...) - the boiled rice by itself would amount to about 1 serving. Adjust other ingredients based on your amount of rice.


  • Boiled Rice (1-2 days old cooked rice will do just fine)
  • 2 Eggs
  • Vegetable Oil
  • Frozen Vegetables (mix of peas, carrots, corn, green beans and lima beans) (slightly less than the amount of rice, in terms of volume...)
  • 2-3 cloves garlic, chopped/minced
  • 2-3 Tbsp Soy Sauce (feel free to increase or decrease the quantity)
  • Paprika powder
  • Mustard paste
  • Salt
  • Pepper

Possible additions/modifications: chopped spring onion, cooked tuna.


  • In a bowl, crack the eggs. Add mustard paste, salt and pepper. Whisk the eggs. Add 1 tablespoon of oil into a pan. Add the egg mixture to the pan and cook over medium heat. "Scramble" the eggs and remove from pan once a creamy consistency is reached. tl;dr: Make scrambled eggs.
  • Bring a pot of salted water to a boil. Add the frozen vegetables. Remove and strain the vegetables after about 6 minutes.
  • Add about 2 tablespoons of oil to the pan. Set stove to medium-high. Add garlic and sauteed for about 2-3 minutes.
  • Add the vegetables to the pan. Sauteed for about 1-2 minutes and then move the vegetables to a side of the pan.
  • Add the boiled rice to the pan. Stir in the scrambled eggs and soy sauce and mix with the rice.

  • Mix the rice and the vegetables.
  • Sprinkle a bit of paprika powder on top of the rice (optional).


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