What are you cooking for dinner today? Try this egg fried rice, made with spring onion, cherry tomatoes, green peas, fresh coriander, tahini and Parmesan cheese. It makes not only a great dinner but it’s also a super quick lunch, ready in only 10 minutes.
I love rice, risottos and other dishes that come with rice. Now, some will say, rice (especially white) is not healthy, too much of carbs and so on. Well, nothing is healthy when eaten in big quantities. But, when you balance your portions and pick the right ingredients, then it can bring many health benefits to your body.
Therefore, I combined simply cooked rice with plenty of vegetables, herbs and eggs. While the traditionally prepared fried rice tastes usually too oily, this egg fried rice is the total opposite.
The rice is cooked “al dente”, stir-fried in a small amount of coconut oil together with vegetables. In order to enhance the flavour, I added tahini, coriander and soy sauce. As a result, it turns this egg fried rice into a healthy dish; packed with fibre, protein, good carbs and fats and vitamins.
Cooking the rice in advance
Egg fried rice is really a quick dish to prepare. I never thought it would be so easy yet so delicious. The only thing that I suggest, is cooking the rice in advance. The main reason for cooking it in advance is, it needs to be cold when “frying” it and the whole preparation will be much quicker.
It makes a great mid-week lunch or dinner. And it is a wonderful way how to use left-over rice, too. You can enjoy it as a main meal or serve it along with some salad, such as radicchio salad, a delicious herb vinaigrette asparagus salad or this grilled pepper pea salad. Besides a salad, egg fried rice pairs great with grilled vegetables, chicken or beef, too.
Also, when I say fried rice, that doesn’t mean deep-fried rice. Fried rice is stir-fried in a frying pan and mostly combined with vegetables, chicken or beef. I used spring onions, green peas, cherry tomatoes and coriander. And, all ingredients can be easily found at every supermarket or you already have them in your kitchen.
Of course, you can choose your own vegetables, such as broccoli, peppers, carrots, chili, leek, onions, cauliflower, asparagus and many others. Most important thing is to keep it colourful. Simple as that. After all, we all love great looking dishes. Wink.
In addition, if you fancy more delicious rice recipes simply click on these following links: refreshing lemon risotto, beautiful risotto filled butternut squash, a creamy festive baked milk rice pudding, simple rice-filled zucchini, a vegetarian leek risotto or hearty pumpkin risotto.
Ingredients for 2 portions of egg fried rice:
- 250-300 g cooked rice or 120-150g uncooked rice (rinsed, cold)
- 1 Tbsp of coconut/olive oil
- 2 spring onions (chopped)
- 5 cherry tomatoes (halved)
- 5 coriander stems (chopped)
- 150 g frozen green peas
- 2 tsp of tahini paste
- a splash of water
- 2 Tbsp of soy sauce
- 2 eggs
- salt and pepper
- 2 Tbsp Parmesan cheese
To begin, cook the rice. I suggest doing this the day before or in the morning. After the rice is cooked, rinse it under cold water and let it cool down completely.
Furthermore, wash, trim and chop the spring onions, wash and halve the cherry tomatoes and wash, drain and chop the coriander. Then, in a larger non-sticking pan, melt some coconut oil, add the spring onion and cherry tomatoes. Stir-fry for a couple of minutes.
Next, stir in the cooked rice, tahini paste, half of the coriander and frozen peas and cook for a couple of minutes or until slightly sizzling. At this point, add a splash of water and soy sauce. Give the rice a stir and then push the rice towards the edges of the pan, in order to form a big well.
Quickly crack two eggs in the middle of the well and with a spatula stir continuously until big curds start to form. Now, fold the rice back in the middle of the pan and stir it with the eggs. In conclusion, sprinkle with some salt and pepper, add the fresh coriander and the salty Parmesan cheese.
Divide the egg fried rice between two bowls and sprinkle with some more coriander or cheese. Also, if you decided for a smaller portion, some chicken or a nice green or tomato salad pair wonderfully with it. Make this tasty dish for lunch or dinner all year long.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
