Ingredients

• 1 tsp oil
• 250 g pouch microwave brown rice (or leftover rice)
• 2 cups frozen peas, carrots and corn
• 1 tbs salt-reduced soy sauce
• chilli flakes or hot sauce, to taste
• 4 eggs

Method

1. 1. In a large wok or frypan, heat oil and fry rice, stirring often, till hot
   2. Add the frozen vegies and cook, stirring, till defrosted
   3. Add sauces and mix well
   4. Push rice and vegies over to one side of the pan and crack the eggs into the free space. Break the eggs up a bit, turn the heat down and cover wok with a lid.
   5. Cook for 2-3 minutes, until eggs are almost cooked to your liking (they will keep cooking a little in the hot rice).
   6. Mix eggs into rice and vegies and serve with extra chilli sauce, if desired.

Nutrition Information