Vegetable Egg Fried Rice

  • 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 2.5 kg

    Onion- Sliced 1 kg

    Peppers – Sliced 1 kg

    Carrot – Diced 1 kg

    Soy Sauce To taste

    Peas 250g

    Sweetcorn 250g

    Olive oil For frying

    Eggs 6

    Spring onion Sliced


  • 100 Portions

    Easy Cook Rice 5 kg

    Onion- Sliced 2 kg

    Peppers – Sliced 2 kg

    Carrot – Diced 2 kg

    Soy Sauce To taste

    Peas 500g

    Sweetcorn 500g

    Olive oil For frying

    Eggs 12

    Spring onion Sliced


  1. Fill a large pan 2/3 with water and bring it to the boil
  2. Add the rice and cook for 15 minutes or until just cooked
  3. In a very hot wok, add a little oil for frying
  4. Lightly beat the eggs in a mixing bowl and add to the hot wok, cook until scrambled and take out of the wok
  5. Return the work to the heat and add a little more oil
  6. Working in batches, adding some vegetables, rice, soy sauce and egg stir-fry everything
  7. Add the spring onions last minute and mix well
Key Points

Wheat, Eggs, Soya