Thai Style Satay Fried Rice With Egg
Servings
4serves
Servings
4serves
Ingredients
  • 1cup brown riceuncooked
  • cooking oil spray
  • 1/3cup water
  • 2tsp soy saucesalt reduced
  • 2 spring onions
  • 2 carrots
  • 1cup frozen peas
  • 1/3cup peanut butter
  • 2tsp sesame oil
  • 4 free-range eggs
  • 4cups rocket lettuce
Instructions
  1. Cook the rice according to packet instructions.
  2. Combine peanut butter, water and soy sauce, stir until smooth and set aside. Peel and dice carrots and slice spring onions.
  3. Heat a pan over medium heat and spray with cooking spray. Add carrots to pan with a splash of water per serve and stir-fry for 5 minutes until just tender.
  4. Add peas and spring onion and toss to combine. Add rice and stir-fry for a minute until warm. Add peanut butter mixture and stir to coat rice and veggies.
  5. Push rice mixture to one side of the pan and add sesame oil to the other side. Crack egg into oil and scramble lightly then fold through rice.
  6. Serve with rocket.
Recipe Notes

433 calories per serve

Print Recipe
Thai Style Satay Fried Rice With Egg
Satay-Fried-Rice
Course Main Dish
Cuisine Asian, Vegetarian
Servings
serves
Ingredients
  • 1 cup brown rice uncooked
  • cooking oil spray
  • 1/3 cup water
  • 2 tsp soy sauce salt reduced
  • 2 spring onions
  • 2 carrots
  • 1 cup frozen peas
  • 1/3 cup peanut butter
  • 2 tsp sesame oil
  • 4 free-range eggs
  • 4 cups rocket lettuce
Course Main Dish
Cuisine Asian, Vegetarian
Servings
serves
Ingredients
  • 1 cup brown rice uncooked
  • cooking oil spray
  • 1/3 cup water
  • 2 tsp soy sauce salt reduced
  • 2 spring onions
  • 2 carrots
  • 1 cup frozen peas
  • 1/3 cup peanut butter
  • 2 tsp sesame oil
  • 4 free-range eggs
  • 4 cups rocket lettuce
Satay-Fried-Rice
Instructions
  1. Cook the rice according to packet instructions.
  2. Combine peanut butter, water and soy sauce, stir until smooth and set aside. Peel and dice carrots and slice spring onions.
  3. Heat a pan over medium heat and spray with cooking spray. Add carrots to pan with a splash of water per serve and stir-fry for 5 minutes until just tender.
  4. Add peas and spring onion and toss to combine. Add rice and stir-fry for a minute until warm. Add peanut butter mixture and stir to coat rice and veggies.
  5. Push rice mixture to one side of the pan and add sesame oil to the other side. Crack egg into oil and scramble lightly then fold through rice.
  6. Serve with rocket.
Recipe Notes

433 calories per serve