Healthy fried rice
Try this recipe for a great healthy take away or catering option. Any frozen or seasonal vegetables can be used – corn kernels and zucchini are a good combination.
g
V
Vegetarian
DF
Dairy free
Main meal
Allergy Friendly
Ingredients
Serves
people
Method
- Cook rice according to packet instructions.
- Heat half the oil in a large wok over high heat. Add the eggs and swirl to make an omelette. Cook for 1 to 2 minutes until cooked through, then slide onto a chopping board to cool.
- Heat the remaining oil. Add the carrot, peas and capsicum and stir-fry for 2 to 3 minutes.
- Slice the omelette into thin strips and return to the wok. Add the rice and cook for a further 2 minutes.
- Add the soy sauce and half the spring onions. Stir to combine. Remove from heat.
- Serve the fried rice garnished with the remaining spring onions.
Recipe tips
- For a non-vegetarian variation, add lean bacon (fat removed) or cooked chicken breast at Step 3.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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