Tommy’s Vegetable Egg Fried Rice

MasterChef Tommy explains “I always always have eggs, frozen leftover rice and peas, corn and carrots in the freezer so this is my go to quick and easy feed for the fam. Simple, homey, nutritious and always a winner, what more could you ask for! Top tip: freeze any leftover rice and combine them to make this, it’s the perfect way to prevent food waste and to make this meal even quicker!”

Ingredients

• 4 cups day old rice or leftover frozen rice
• 3 cups frozen peas, corn and carrots
• 5 cloves garlic minced
• 1½ tbsp vegetable oil or butter
• 1½ – 2  tbsp soy sauce
• 1 tsp fish sauce
• 1/2 tsp salt
• ¼ tsp sugar
• 3 tsp sesame oil
• 3 tsp of vegetable oil
• 4 eggs lightly whisked

Garnish for parents

• Chilli oil
• Extra soy sauce or fish sauce
• Spring onion

How to:

1. Place peas, corn and carrots in a pot of boiling water and cook for 3-5minutes until just cooked
2. Remove and strain peas, corn and carrots
3. Heat oil on high in a wok or large pan, add garlic and fry until soft, add peas corn and carrots and cook for 2 minutes
4. Add rice and mix until rice is evenly separated
5. Make a well in the center, add 2 tsp of oil in the centre, allow to heat up for 1 minutes, add eggs and gently stir until just cooked
6. Mash and mix the eggs into the rice until even
7. Add soy sauce, fish sauce, salt, sugar and sesame oil and mix until the rice is evenly covered with the seasonings
8. Enjoy as is or with additional garnishes

For information on our Only About Children Food Ambassador, MasterChef Tommy Pham, click here.

Learn more great recipes from MasterChef Tommy Pham:

Tommy’s Coconut Turmeric Chicken

Tommy’s Vietnamese Lemongrass Chicken

Tommy’s Savoury Scroll Lollipops

Tommy’s Baby Bánh Xè