This delicious veggie egg-fried rice is a perfect lunch option that is both nuts and lactose free! It's made with eggs, broccolis, and white rice stir-fried in a wok for an Asian flavor.
Special diets: Vegetarian | nuts-free | lactose-free |
️Allergens: not vegan | soy | gluten | eggs |
⏱ 35 mins – easy
🍽 2 servings – 542 kcal per serving
|
Serving 221g |
Fat 12g |
Sat. fat 2g |
Sodium 856mg |
|
Carbs 103g |
Fibers 18g |
Sugars 1g |
Proteins 17g |
INGREDIENTS
- a quarter tsp black pepper
- a quarter tsp salt
- 1 eggs
- 1 tbsp sunflower oil
- 1 tsp garlic puree
- 5 oz black pepper
- 3 oz broccolis
- 5 oz white rice
- 1 tbsp soy sauce
TOOLS
- 1 knife
- 1 wok
- 1 white rice cooker
- 1 bowl
- 1 serving bowl
- 1 wooden spoon
STEPS
Chop bell peppers and cut broccolis.
Put white rice in a rice cooker. Pour 1.2 cups of water into the cooker. Turn on the cooker and set it for 20 minutes. Once done, turn off the cooker.
Heat the wok and put sunflower oil in it. Add garlic puree. Stir for 2 minutes with a wooden spoon. Add chopped bell pepper. Add broccoli florets to the wok and stir-fry for 3 minutes using a wooden spoon. Put cooked white rice in the wok and stir-fry for 4 more minutes using a wooden spoon..
Crack eggs in bowl. Transfer eggs at the center of the wok. Cook for 1 minute. Stir wooden spoon in wok. Add a quarter tsp of salt to wok. Add a quarter tsp of black pepper to wok. Heat off then transfer wok to serving bowl..
It’s ready to be served !
