FoodWage
QUICK EGG FRIED RICE
Feeling pressed for time? Make this egg fried rice from in minutes using a microwave, handful of readily available ingredients, and this recipe from Healthy Nibbles & Bits. Making fried rice in a cup is a genius idea because it comes pre-portioned and it takes eating-on-the-go to a new level.
Ingredients for servings
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1 cup microwaveable rice cold, leftover rice (certified gluten-free if necessary)
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2 tablespoons frozen peas
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2 tablespoons chopped red pepper
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0.5 stalk green onion chopped
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1 Small pinch shredded purple cabbage
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1 large egg
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1 tablespoon low-sodium soy sauce certified gluten-free if necessary
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0.5 teaspoon sesame oil
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0.25 teaspoon onion powder
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0.25 teaspoon five-spice powder optional
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1 Small pinch mung bean sprouts optional
Rice
Directions
If using microwaveable rice, place the rice into a large mug and cover with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don’t want to scald yourself. Microwave the rice for a minute.
If using cold, leftover rice, add 1 tablespoon water.
Add the vegetables(peas, red pepper, green onion, bean sprouts, and purple cabbage) to the rice. You can add more vegetables as long as the contents don’t spill over the mug. Cover the mug with the cling film, and microwave for another minute.
In the meantime, beat the egg and mix in the seasoning (soy sauce, sesame oil, onion powder, and five-spice powder). Pour the egg mixture into the mug, and mix well.
Cover the mug with cling film again, and microwave for another 35 to 40 seconds. Take the mug out of the microwave, and give everything a good stir. The egg should look fully cooked. Let the fried rice stand for a minute before serving. Enjoy!