Recipes
Vegetable Egg Fried Rice
Ingredients
10 Portions
• Easy Cook Rice: 500g
• Onion (sliced): 200g
• Peppers (sliced): 200g
• Carrot (diced): 200g
• Soy Sauce: To taste
• Peas: 50g
• Sweetcorn: 50g
• Olive Oil: For frying
• Eggs: 1
• Spring Onion: Sliced
50 Portions
• Easy Cook Rice: 2.5kg
• Onion (sliced): 1kg
• Peppers (sliced): 1kg
• Carrot (diced): 1kg
• Soy Sauce: To taste
• Peas: 250g
• Sweetcorn: 250g
• Olive Oil: For frying
• Eggs: 6
• Spring Onion: Sliced
100 Portions
• Easy Cook Rice: 5kg
• Onion (sliced): 2kg
• Peppers (sliced): 2kg
• Carrot (diced): 2kg
• Soy Sauce: To taste
• Peas: 500g
• Sweetcorn: 500g
• Olive Oil: For frying
• Eggs: 12
• Spring Onion: Sliced
Method
1. Fill a large pan ⅔ full with water and bring to a boil
2. Add rice and cook for 15 minutes or until just done
3. Heat oil in a very hot wok
4. Lightly beat eggs, add to wok, cook until scrambled, then remove
5. Return wok to heat, add oil
6. Stir-fry vegetables, rice, soy sauce, and scrambled egg in batches
7. Add spring onions at the end and mix well
Key Points
Allergens
Wheat, Eggs, Soya
