Veggie and Egg Fried Rice

Here is my go to fried rice recipe when I have leftover veggies and rice. You can use just about anything you have in your fridge from onions, carrots, any veggies. I had baby bok choy, scallions and celery. 

Click here to print recipe.

Veggie and Egg Fried Rice

Serves 4

Ingredients:

4 cups of cooked rice

4 eggs, beaten with salt and pepper

1 tbsp grated ginger

1 bunch of baby bok choy, washed and ends chopped

1 small bunch scallions, chopped including the green part

Few celery leaves and stalks chopped

Oil (use a tasteless oil such as peanut, sesame or avocado)

White pepper

Soy sauce

Method:

In a wok, add 2 tbsp oil and add ginger. Add the chopped scallions and celery leaves and sauté for about 30 seconds. Add the greens and cook till it wilts.

Add the rice in and stir well, breaking up any clumps. Mix well and add soy sauce. 

Heat 1 tbsp oil in a frying pan. When hot add the beaten eggs nd scramble gently. Remove and add to fried rice and mix well. Give everything a good mix, add scallions on top and serve hot.

2 thoughts on “Veggie and Egg Fried Rice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s