Egg Fried Rice| Robertsons
Egg Fried Rice

Egg Fried Rice

Made with only a few simple ingredients and Robertsons Spice for Rice, this dish is a great way to use up any leftover rice you may have lingering in the fridge.

Robertsons - Website Banners & Assets

Prep Time: 5

Robertsons - Website Banners & Assets

Cook Time: 20

Robertsons - Website Banners & Assets

Serves: 4

Robertsons - Website Banners & Assets

Difficulty: easy

AddThis is disabled because of cookie consent

Print

Ingredients

  • 1 tbsp margarine
  • 3 eggs beaten
  • 2 tbsp sunflower oil
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 cup frozen carrots & corn or mixed vegetables
  • 1 ½ tbsp Robertsons spice for rice
  • 2 cups leftover rice or cooked rice
  • 1 tbsp worcester sauce
  • Serving Size 4

    Amount per serving

    • Energy 557
    • Protein 13.6g
    • Carbohydrate incl. fibre 90.0g
    • Carbohydrate excl. fibre 86.9g
    • Sugar 3.8g
    • Fibre 3.2g
    • Fat 14.7g
    • Saturated Fat 2.7g
    • Unsaturated Fat 11.0g
    • Monounsaturated Fat 7.1g
    • Polyunsaturated Fat 3.9g
    • Trans Fat 0.6g
    • Cholesterol 162mg
    • Sodium 132mg
    • Salt 0.33g
    • Calcium 7%
    • Iron 32%
    • Potassium 12%
    • Vitamin C 89%
    • Vitamin A 129%

Directions

  1. Heat a saucepan with margarine over medium-high heat. Add the beaten eggs and scramble the eggs for about a minute. Transfer the eggs to a dish and turn off the heat.

  2. Heat oil in a clean saucepan over medium heat. Add the chopped peppers, mixed vegetables and cook for 10/15 minutes, stirring frequently.

  3. Add the Robertsons Spice for Rice and rice, stir and cook for 2 minutes, stirring frequently.

  4. Add scrambled eggs, worcester sauce and cook for a further 2 minutes, stirring frequently to avoid the rice sticking at the bottom of the pan, and ensuring flavours get mixed well together.