Loaded Veggie Fried Rice Recipe

Instructions

1. Prepare the vegetables for the dish by finely chopping the carrots, garlic and scallions. Drain the corn with a sieve or if you prefer to use fresh corn, remove the kernels from the cob.

2. (SKIP STEP 2-4 IF YOU ARE VEGAN) In a frying pan, drizzle in some vegetable oil (or any light oil of your choosing-olive oil is not recommended for this recipe) and crack open two eggs over medium heat.

3. Season with a tiny pinch of salt and pepper and scramble with a wooden spoon or spatula, until the eggs are fully cooked.

4. Set the scrambled eggs aside to cool and cover them with a microwave lid (or anything suitable to keep the eggs from drying out)

5. Next, in a large saucepan, heat up some vegetable oil on medium/high heat.

6. Once the oil is hot, toss in the chopped carrots and sweetcorn (along with any other veggie you'd like to incorporate like bell pepper, mangetout, broccoli etc).

7. Sauté for 5-7 mins on medium/high until any harder veggies like the carrots start to soften.

8. Now add in the chopped garlic. (You want to add this in last since garlic burns very quickly)

9. Stir for 30 seconds to let the flavor infuse the vegetables.

10. Lower the heat and add the cooked rice into the saucepan with the vegetables. (Ideally you would have cooked the rice the day before or even a few days prior)

11. Stir carefully so as not to break up the rice grains.