Fast Fried Rice

March 2017

Fast Fried Rice 2

Preparation time: 15 minutes Cooking time: 10 minutes Portions: 4


  • 2 teaspoons sesame oil
  • 3 eggs, lightly beaten
  • ½ Chinese cabbage, shredded
  • 2 carrots, cut into match sticks
  • 4 celery stalks, diced
  • 1 red capsicum, seeds removed, sliced
  • 2 cups cooked brown rice
  • 3 tablespoons soy sauce (salt reduced)
  • 1 cup almonds, lightly toasted
  • 6 spring onions, thinly sliced on the diagonal



  1. Heat oil in a large wok over medium-high heat.
  2. Add the egg and cook, stirring, for 1-2 minutes until softly scrambled.
  3. Remove egg from the pan and set aside.
  4. Add cabbage, carrot and capsicum, and stir-fry for 1-2 minutes.
  5. Add cooked rice and cook for a further 2 minutes.
  6. Add the cooked egg, soy sauce, almonds and half the spring onions, toss to combine.
  7. To serve, garnish with remaining spring onions.
To increase energy and protein:
  • To serve, garnish with crushed peanuts or cashews
  • Add an extra egg in step 1
To reduce energy:
  • Remove grated cheese
Freezer 2           Suitable to freeze for up to 3 months
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