You will love this classic take on fried rice. It’s super convenient and loaded with vegetables. This delicious meal is sure to become a family favourite.
Servings
4
Prep time
Cook time
Recipe
GF
Ingredients
- 1½ cups brown basmati rice
- 4 cloves garlic, minced
- 1 tbsp ginger, finely grated
- 500mL chicken bone broth or stock
- 150mL hot water
- 2 tbsp olive oil
- 2 carrots, finely diced
- 1 cup peas
- 6 spring onions, white part finely chopped (save green part for garnish)
- 50g shiitake mushrooms
- 1 red capsicum, diced
- 3 rashers bacon, diced
- 3 tbsp tamari, plus extra to serve
- 3 eggs
- Chilli oil, to serve (optional)
Method
- Preheat the oven to 180ºC.
- Place the rice, garlic, ginger, broth or stock, water and olive oil into a baking dish and stir well. Cover tightly with foil and cook for 40 mins.
- Carefully remove the foil and mix in the vegetables, bacon and tamari. Re-cover and cook for another 15 mins.
- Remove the foil and make 3 good-sized indents in the rice, then crack an egg into each.
- Place, uncovered, back into the oven and cook for another 10 mins or until the egg is just set.
- Mix the egg through the rice and serve with optional chilli oil, extra tamari (to taste) and the chopped green part of the spring onion.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
