Egg Stir-Fried Rice

This is a delicious gluten-free, vegetarian recipe for egg stir-fried rice. It serves three hungry people (ours had leftovers!) and is super easy to make. Enjoy cooking!

Prep and cook time: 45 mins

Ingredients:
4 x eggs
180g white rice (but we used Basmati and it worked just as well)
1 x courgette
1 x carrot
1 x tin of sweetcorn (we didn't use sweetcorn but it's a tasty alternative)
4 x spring onions
100g mushrooms
100g green beans
Olive oil
Sesame oil
Salt and pepper to season
To serve:
Gluten-free soy sauce

Method:
- Bring half a saucepan of water to the boil and season with salt. Pour in 180g of rice and cook according to directions on the packaging.

- Peel the carrot, then chop the courgette, carrot, mushrooms, spring onions and green beans into very small pieces.

- Heat olive oil in a wok, then pour in the prepared vegetables and tin of sweetcorn.

- Allow mushrooms to reduce and carrots to soften for approx. 15 mins, stir regularly.

- Meanwhile, heat a tbs of sesame oil in a frying pan and transfer the cooked rice in, stir regularly.

- Beat the 4 eggs in a separate bowl until frothy and very gradually pour over the rice, pausing and stirring throughout.

- Allow the rice and eggs to cook.

-Pour the rice mixture into the vegetable wok and stir together.

-Season well with salt and pepper.

-Serve with gluten-free soy sauce.