When you’re absolutely starving, there’s no time for fancy food. But it doesn’t mean that you can’t have something healthy and filling.
This recipe for egg-fried rice was my way of using up some brown basmati rice that I had made the night before. It literally took me less than 10 minutes to prepare – not counting the extra time I spent taking pictures! Oops..
I like to try healthier alternatives to my favourite carbs (if only they didn’t make you fat! Sob…). The brown basmati rice has the bran still on the grains, making it slightly chewy and gives a nutty flavour. However, it does take longer to cook than regular white basmati rice.
Higher in fibre than it’s paler counterpart, it has the lowest glycemic index of any rice variety. A GI of 52 means that it releases energy much more slowly than white rice, perfect for any diabetic readers, or indeed anyone who wants more nutrition in their food!
Egg-Fried Brown Rice
Fast and nutritious remedy for those lazy days where cooking is not an option!
2 cups cold brown basmati rice, cooked according to package instructions
3 spring onions, sliced and greens reserved for garnishing
1 tbsp oil or butter
Salt or stock cube/ bouillon powder/ soy sauce to taste
- In a pan, heat the oil and cook the white parts of the spring onion until softened. Crack two eggs directly into the pan and scramble.
- Add in the rice and heat through. Season with salt/ soy sauce or stock cube/ bouillon.
- Serve with an accompaniment of your choice, garnished with the reserved spring onion tops
- You can use chicken/veg stock or soy sauce in the place of salt, however, they may contain gluten, please use gluten free versions in this case.
- To scale up this recipe, allow an extra egg for every cup of rice.
- Try this egg-fried rice with my Fiery Chilli Chicken recipe.