Today's Tasty Pick: Egg Fried Rice

First things first—can we all just take a moment to thank God we actually survived the first week of March?

Because wow… that one felt suspiciously longer than a normal week, didn’t it? Or was it just me?

Anyway, now that the official chairperson of today’s meeting has arrived (yes, it’s me of course), we can finally call this gathering to order and get straight to the important business of the day.

And on today’s agenda—our shining star: Egg Fried Rice.

Listen, it’s Friday. Be honest… who still has the strength to stand in the kitchen chopping a mountain of vegetables after the kind of week we just had? Not me. This week alone deserves overtime pay! So today we are keeping things quick, easy, and ridiculously delicious—because good food shouldn’t require a whole board meeting to prepare.

So without wasting any more precious Friday energy, let me show you how to whip up this simple recipe that might just become your new go-to favorite.

How to make Egg Fried Rice

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Cost per recipe: R80

Ingredients:

310 ml (1¼ cups) brown rice (or white rice mixed with lentils)
Sunflower oil, for frying
1 onion, chopped
2 garlic cloves, crushed
750 ml (3 cups) frozen mixed vegetables, defrosted
Salt and pepper
4 eggs, lightly beaten
80 ml (⅓ cup) soy sauce
80 ml (⅓ cup) sweet chilli sauce
Handful parsley, chopped (optional)

Method:

Cook the rice according to packet instructions. Drain.
Heat a splash of oil in a large frying pan or wok on high and fry the onion for about 5 minutes or until browned. Add the garlic and cook for 1 minute. Add the mixed vegetables and cook for about 5 minutes or until tender. Season with salt and pepper.
Push vegetables to one side of the pan and add the eggs to the other side. Cook the eggs and scrape the pan for about 3 minutes or until just scrambled.
Stir through the rice, soy sauce and sweet chili. Cook until heated through. Sprinkle with parsley, if you like.

Optional: Add 2 cubed and cooked chicken breasts or 200 g crispy bacon, if you like.

*The image and recipe were supplied by The South African Poultry Association

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Marinated Beans and Chopped Eggs