Simple Fried Rice

Nutritional Information

Calories: 612
Protein: 29g
Carbohydrates: 95g
Fat: 11g

This recipe actually started out life in university, when I was trying to think of ideas for meals for breakfast.

The great thing about this recipe is in its simplicity and its versatility.

If you need some more protein or you just fancy it you can add some meat, or meat alternative. You can take out the beans if you wish or completely forgo the eggs if you’re vegan.

I honestly have this dish or a variation of it every day, just because it has everything you need in a meal. The beans are there to provide some extra protein (especially if you’re vegan and decide to take the egg out) as well as fibre and you can easily bulk it out with loads of veg.

The below recipe will just be a bare-bones recipe, but feel free to add extras to tweak the taste. I especially recommend sprinkling in some spring onions, mint or cucumber.

  • 100g basmati rice (dry)
  • 2 eggs
  • 1/2 can of black beans (or any other type of bean)
  • Frozen mixed veg
  • Onion or shallots
  • Garlic
  • Ginger
  • Chilli flakes
  • Soy sauce or Bragg’s Liquid Aminos
  • Lime
  • (optional) Sesame oil
  1. Cook your rice however you wish (I like to use a rice cooker). Ideally use cold rice cooked the day before, but it’s not 100% necessary
  2. Meanwhile, whisk your eggs and then scramble them, making sure you end up with chunks of egg. Once done, put them into a bowl and place them to the side.
  3. In a big pan (or ideally a wok) fry off your mixed veg, garlic, ginger and onion (or shallots)
  4. Once you’ve cooked these off for a few minutes, throw your beans, rice and egg in the pan
  5. Splash in your soy sauce and give everything a good mix
  6. Season with black pepper, and chilli flakes if you want some spice
  7. Turn off the heat, and then add a drizzle of sesame oil and lime
  8. Serve and enjoy!