Sweet & Sour Veg with Egg Fried Rice
Serves: 4
Prep: 5 mins
Cook: 15 mins
Kcal pp: 403
Ingredients Jump to method
Fruit & Veg
200g beansprouts
125g baby corn
2 garlic cloves
1 inch piece fresh ginger
2 mixed-colour peppers
Dried Goods
2 x 250g wholegrain rice packets
Cans & Jars
230g can pineapple chunks
Condiments
1 tbsp soy sauce
2 tbsp sweet chill sauce
Bread & Baking Goods
2 large eggs
Pantry
Red wine vinegar
Method
In a large frying pan on medium heat, add the 250g of pre-cooked whole grain rice with a dash of water. Stir occasionally.
Meanwhile, deseed and slice the peppers into 2cm chunks. Peel and finely chop the ginger and garlic. Add a drizzle of olive oil to a wok or large pan on medium-high heat. Add the cut-up veg and baby corn to the pan and toss regularly.
After 5 minutes, add the beansprouts, pineapple and juice, 1 tbsp of soy sauce and 1 tbsp of red wine vinegar to the wok and toss.
Push the rice to one side of the pan and pour in the sweet chilli sauce and let it bubble. Crack in the eggs and stir, gradually mixing in the rice.
Serve in four bowls bringing everything together.
Nutritional Data Per Portion
Energy
403 kcal
Total Fat
5.7 g
Saturated Fat
1.47 g
Carbohydrates
69.05 g
Sugar
17.03 g
Fibre
15.32 g
Protein
13.02 g
Sodium
59.16 mg
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.