Veggie Egg Fried Rice

This way of serving your rice really adds a wow factor to any meal.  You can fill the circle with whatever you like, in this instance I made pork teriyaki but you can make anything - I think a Mayflower curry would be amazing!

The rice dish is syn free

Ingredients:

3 bags of boil in the bag rice

You can use whatever veggies you like.  For this I used:

¾ cup frozen corn

¾ cup frozen peas

¾ cup frozen red onion

¾ cup frozen mixed peppers

You will also need

2 eggs

Soy sauce

Fry lite

Bundt tin (lightly sprayed with fry lite)

Method:

Boil the rice according to times on box (@17 minutes)

While the rice is boiling cut the frozen onion and peppers so they’re all about pea sized 

Break two eggs into a small bowl and lightly fork whisk

About 5 minutes before the rice is ready, cook your veg: boil the peas & corn in a small pan.  In a separate small pan spray a little frylite and stir fry the onion & peppers.  Add 3 tablespoons soy sauce

In a third small pan spray some fry lite and cook your eggs as a very thin omlette – this is a foolproof way to get egg fried rice.  Once the egg is an omlette just squash it up in the pan so it’s in small pieces

 

Veggie egg fried rice

The rice will now be cooked.  Empty the bags into a large bowl

Add the veggies and the egg, mix it all together

Mix rice and veggies/egguntil evenly combined

Lightly spray the bundt tin with fry lite and pour your rice mix in

Use a spoon to press it down as hard as you can making sure you press into the middle and the fluted edges.  

Presss rice down firmly to hold the shape

Leave it to sit for 3-4 minutes so the rice takes the form

Put a plate on the bundt tin; you’re going to turn it out so put the plate ‘top’ on the bottom or widest part of the bundt tin.  Then I slide mine to the edge of the work surface, hold it tight and flip it over.  Gently lift the tin off and you’ll have a perfect rice ring ready to add whatever you want to serve.

Syn free veggie egg fried rice with pork teriyaki