Baked rice with egg, peas and bell peppers

Singlemade: baked rice with egg, peas, and bell peppers

When I cook rice it’s enough to feed an army. I love having leftover rice, there’s so much you can do with it: a salad, easy rice pudding, fried rice… And I particularly love the latter. The grains have dried which means they absorb taste more easily than freshly boiled rice. And of course, they fry more easily than when they’re wet. 🙂

This recipe is ideal for when your fridge is nearly empty or if you’re feeling uninspired. I always have frozen peas and usually a bell pepper or two. And the spring onion, well, you can use a regular old onion, but for a little Asian touch, I’d go for the spring kind! 😉

Singlemade: baked rice with egg, peas, and bell peppers

Print Recipe
Baked rice with egg, peas and bell peppers
Baked rice with egg, peas and bell peppers
Course Lunch, Main Dish
Cuisine Oriental
Prep Time 20 minutes
Servings
Ingredients
Course Lunch, Main Dish
Cuisine Oriental
Prep Time 20 minutes
Servings
Ingredients
Baked rice with egg, peas and bell peppers
Instructions
  1. Heat the wok pan over a high heat with a generous dash of oil.
  2. Cut the bell pepper into halved strips* and add them to the pan. Stir and leave to fry. In the meantime, cut the spring onion finely into rings.
  3. Add the rice to the bell pepper. Stir and leave to fry for a minute. Stir and leave to fry for another minute.
  4. Add the peas, 2 tablespoons of oyster sauce and 2 tablespoons of soy sauce. Mix thoroughly and leave to fry for another minute.
  5. Have the eggs handy. Brush the rice and veggies to one side of the pan so you get half of the pan free. Break the eggs into the wokpan in the cleared area.** As soon as you’ve broken all three, stir them together with a spatula until they solidify, then mix them in with the rice. This should take about 3 minutes.
  6. Leave the rice to fry for another minute and season to taste with pepper and salt.
  7. At the last moment, stir in the spring onion. Finish with optional chilli-rings and serve.
Recipe Notes

*check the IG-stories for a how-to cut bell peppers! 🙂

**Keep the pace up. If you’re not too quick, it’s best to break the eggs beforehand in a bowl and whisk them a little. Once added to the pan, stir them until solid.

Singlemade: baked rice with egg, peas, and bell peppers


Input Singlemade test panel

Bram thought it was the perfect way to clean out the leftover vegetables in his fridge!

And Caroline sent in a picture of her test plate captioned ‘yummy yummy yummy’, so I guess she liked it! :-p


#Singlemade_it!

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)