Chinese-Style Egg & Veg Rice Breakfast (~350 kcal)

Ingredients

• 1 Egg
• 2 Large egg white
• 70 g Long-grain white rice (cooked)
• 70 g Mixed vegetables (canned)
• 1 tbsp Light soy sauce
• 1 tsp Neutral oil
• 1 Garlic
• 1 To taste white or black pepper

Method

1. 0

   If needed, cook the rice in advance and let it cool (cold rice works best).

2. 1

   Beat 1 whole egg with 2 egg whites in a bowl. Season lightly with pepper.

3. 2

   Chop the vegetables into small pieces if they aren’t already prepared.

4. 3

   Heat the oil in a non-stick pan over medium heat. Add garlic if using and cook for 30 seconds until fragrant.

5. 4

   Add the mixed vegetables and stir-fry for 2–3 minutes until tender-crisp.

6. 5

   Add the cooked rice and stir-fry for another 2 minutes, breaking up any clumps.

7. 6

   Push the rice and veg to one side of the pan and pour in the beaten egg. Scramble gently until almost set, then mix everything together.

8. 7

   Season with light soy sauce and more pepper to taste, stir well, and serve hot as a savoury breakfast bowl.

Nutrition Facts