We eat egg-fried rice quite regularly – it’s easy to throw together, and so tasty! I tend to pack it full of veg, based on whatever we happen to have in the fridge, but this is my favourite version – the red cabbage gives it a really satisfying texture, and we also find something very appealing about eating colourful food…
75-100g (dry weight) basmati rice, cooked and cooled
2 eggs, lightly beaten
100g red cabbage, shredded
150g carrot, diced
1 stick celery, diced
4-6 spring onions, chopped
2 cloves garlic, minced
1 tsp. Chinese 5 spice
1 tbsp. fennel seeds
1 tbsp. chilli jam (you can find my recipe here)
2 tbsp. soy
1-2 tbsp. chopped coriander
1 tbsp. oil
First, fry the cabbage, celery and carrot over a high heat for five minutes, stirring often.
Add the rice, peas and garlic and continue to cook for a couple of minutes.
Stir through the fennel seeds and five spice, then add the eggs. I like the egg to coat the rice and vegetables rather than form clumps, so turn the heat down to medium, and let it cook, making sure to stir and toss everything in the pan every now and then.
Add the chilli jam, soy and spring onions, and mix in. Season with pepper to taste, and add a squeeze of lime. Toss over the coriander, and serve immediately, with extra soy and wedges of lime if liked.