Egg Fried Rice

 I've been making this simple high in veggies Egg Fried Rice as a speedy lunch for my little boy.  It is one part cold leftover rice and one part veg with an egg for protein. Feel free to use any kind of veg you like fresh or frozen. Could also add any cooked meats if you wished.

Egg Fried Rice
serves 1 1/2

1 tsp sunflower oil
1 cup veg (I used shredded carrot, celery and spring onion)
1 cup leftover rice
1/2 tsp soy sauce
1/4 tsp chinkiang vinegar
1 egg
1/4 tsp sesame oil
toasted sesame seeds
pepper (and hot pepper if you like)


Heat a pan or wok with oil to med high.  Add veg.  Stir-fry for about 1 min.  Add rice.  Mix. When the rice is warmed  add  the soy sauce and chinkiang vinegar.  Mix. Make a well in the middle of the pan.  Add the egg  and pepper to the well.  Mix.  When the egg is cooked take the pan off the heat and add the sesame oil and sesame seeds.  Mix and Eat

A fast lunch and a great way to get extra veggies into a baby.  He picked out all the carrots from his and my bowl...and ate them all!