Simple Egg-Fried Rice

A straightforward veggie dish featuring scrambled eggs, leeks, and onions tossed with basmati rice, finished with chives and soy sauce.

Easy Vegetarian Chinese Quick Lunch Rice

Estimated Nutrition

Calories

526.4

kcal / serving

526.4 kcal total

Carbs

76.1g

per serving

76.1 g total

Fat

16.5g

per serving

16.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

Plus extra to serve

Dairy

piece

Egg

Free-range, beaten

GrainsCereals

200

Basmati Rice

Cooked

NutsSeeds

tbsp

Chive

Fresh, chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

OilsFats

Vegetable Oil

A dash

Vegetables

0.5

piece

Onion

Finely sliced

0.5

piece

Leek

Finely sliced

Method

Add eggs and whisk until they begin to scramble and cook.

Whisk in soy sauce.

Add cooked rice and stir well to coat with eggs.

Heat vegetable oil in a wok and fry sliced onion and leek until softened.

Stir in chopped chives, salt, and pepper.

Spoon into a dish and drizzle with additional soy sauce.