Smashed Cucumber Edamame Salad
Cool crunchy cucumber and edamame in a sharp sesame-chilli dressing.
VeganGluten-freeUnder 30 min
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.
Vegetarian
Under 30 min (92 ratings)
Prep5 min
Cook10 min
Total15 min
Serves2
DifficultyEasy
The best way to use leftover rice: golden, garlicky fried rice with crispy edges, peas, eggs and spring onions. Faster than a takeaway.
Method
- Heat 1 tbsp oil in a wok or large frying pan over high heat. Pour in the eggs and scramble quickly until just set. Tip onto a plate.
- Add the remaining oil, garlic, ginger, carrot and pepper. Stir-fry 2 minutes, then add the peas for 1 minute.
- Add the rice, breaking up any clumps, and spread it across the pan. Leave for 1 minute to crisp, then stir. Repeat twice.
- Add the soy sauce, sesame oil and white pepper and toss well. Return the eggs, add most of the spring onions and stir through.
- Serve immediately with the remaining spring onions and chilli oil.
💡 VeggieTip notes
- Cold rice is essential — fresh rice turns mushy. Cook it the day before or spread fresh rice on a tray to cool and dry for 30 minutes.
- Vegan: swap the eggs for crumbled firm tofu with a pinch of turmeric.
- Add cubes of leftover crispy tofu or edamame for extra protein.
Nutrition (per serving, approx.)
560kcal
18g protein
78g carbs
20g fat
6g fibre
Values are estimates and will vary with brands and portion sizes.