10-Minute Veggie Egg Fried Rice
The best way to use leftover rice: golden, garlicky fried rice with crispy edges, peas, eggs and spring onions. Faster than a takeaway.
Under 30 min
Smashed Cucumber Edamame Salad
Cool crunchy cucumber and edamame in a sharp sesame-chilli dressing.
Vegetarian
Vegan Gluten-free Under 30 min (0 ratings)
Prep15 min
Cook5 min
Total20 min
Serves4
DifficultyEasy
Cool crunchy cucumber and edamame in a sharp sesame-chilli dressing. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Cook edamame for 4 minutes, drain and cool.
- Smash cucumbers with a rolling pin, tear into chunks and salt for 10 minutes; drain.
- Whisk vinegar, tamari, sesame oil, chilli and garlic.
- Toss cucumber and edamame with dressing.
- Top with spring onions and sesame seeds.
💡 VeggieTip notes
- Draining salted cucumber keeps the dressing punchy.
- Add rice noodles to turn it into dinner.
Nutrition (per serving, approx.)
211kcal
15g protein
18g carbs
10g fat
8g fibre
Values are estimates and will vary with brands and portion sizes.