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Holly’s Wild Fried Rice

Category, , , , , , , ,
Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
This recipe will rock your socks! When you are short on time and there’s not much left in the cupboard. Substitute the ingredients as you need to, anything goes!
 1 cup black rice (uncooked)
 2 medium carrots, diced
 ½ zucchini, diced
 3 mushrooms
 1 chilli or chill flakes
 2 eggs, whisked
 ½ cup frozen peas or edamame
 ¼ onion or spring onion
 1 tbsp sesame oil
 2 tbsp soy sauce
 1 tbsp extra virgin olive oil (EVOO)
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    1

    Cook rice as per packet instructions.

    2

    Heat up pan and add 1 tbs EVOO.

    3

    Add carrot, mushrooms, chilli, onion and cook till light golden. Then add zucchini and peas/edamame and continue to cook for another two minutes.

    4

    Once rice is cooked, drain it and add it to the fry pan.

    5

    Add sesame oil, soy sauce and cook for 1 minute.

    6

    Shove rice to the side of the wok and add whisked eggs and scramble the egg.

    7

    Serve with herbs of choice!

    Note: Add extra protein if you like. Anything goes! Try a fillet of salmon, chicken or beef strips, a tin of tuna or tofu. We serve ours on a bed of rocket to bulk it up and add some colour and crunch. You could also use broccolini or some stir fried Asian greens 😊
    GF - use gluten free soy sauce, V, DF and LF