Vegetable Fried Rice
Vegetable Fried Rice

Vegetable Fried Rice

Skip the wait for take-out, and make this easy vegetable fried rice instead. It uses up all those leftover vegetables along with leftover rice and some eggs for protein – plus, it's ready in 20 minutes.
Total Time
20 Minutes
500g of cold, cooked Japonica Rice (medium grain European rice that is produced in Greece with a stickier consistency works best)
1 tsp of neutral veg oil
1 tsp of salt
1 tbsp of dark soy sauce
100g of sliced shitake mushrooms
1 small carrot, cut into thin slices
50g of frozen edamame beans or peas
2 spring onions, whites cut into 1cm pieces & green finely sliced
2 eggs
Black sesame seeds
Step 1

Mix your cold rice with the salt and soy sauce.

Step 2

Heat the oil in a non-stick pan over high heat, add in your rice and stir to coat in the oil.

Step 3

Pat the rice down to ensure good contact with the pan until you start to get crispy edges, remove from the pan.

Step 4

Heat a little more oil and fry your mushrooms and the whites of the spring onion on high heat until browned, add in the carrot and cook for 1 minute.

Step 5

Add the rice back into the pan with the edamame beans and cook for 2 minutes.

Step 6

Divide between two bowls and then fry 2 eggs on high heat until bubbling and lacey.

Step 7

Top your rice with an egg, sliced green spring onions and sesame seeds.

Recipe from European Rice raising awareness for rice grown in Europe. You can find more information on the campaign and recipes on their website: or on social: @Rice_EU on Instagram or @EuropeanRice on Facebook. 

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