So, I did it again… A mouthful of a title.
Yes, I know, everyone knows how to do a fried rice dish, but really they all can be so different ! This is so scrumptious, it can be eaten for breakfast, lunch or dinner. I added a couple eggs, but of course if you want this to be totally vegan, leave the eggs out. It is still so delicious, and you probably will want to stuff your face like I did…..straight from the pan! I kid you not !!!. In fact, if you are on your own, go for it, grab a spoon and just eat…no one will see you….. and trust me, there is no judgement my side. I have done this !!! Seriously, this kind of throw together thingy works like a dream. Basically it is just a nice array of leftovers, so each time I have done it, it differs from the last time. I don’t do a lot of flavours as then I find, I don’t know what I am tasting, so I just keep it simple. That way for me, is the tastiest….and if you are wanting a bit of oomph, add some chilli flakes, fresh coriander and you are good to go. !
Coriander Egg Chilli Corn Sugar Snap Pea Fried Rice
Preparation time: 5 minutes
Cooking time: 3 – 4 minutes
Total time: 8 – 9 minutes
a little oil for frying
1/4 cup (approximately 60 milliliters) uncooked chopped onion
1 garlic clove, chopped (I used a large fat clove)
1 fresh corn on the cob, corn (kernels) cut off
60 grams uncooked sugar snap peas, roughly chopped,
1 cup cooked rice
2 free range eggs
Salt and Pepper
Chilli Flakes – optional
Fresh Coriander to garnish
Using a small pan on medium heat add the onion and saute’ for a couple minutes. Then add the garlic, corn, and snap peas. Fry, stirring constantly to prevent sticking. Then, scoop all the cooked ingredients to the side of the pan and on the opposite side of the pan break the eggs, and stir around, cooking the eggs. Once done, mix the eggs and veggies all together. Season to taste.