Becca Jane St Clair

The lockdown has me reaching for easy and quick recipes since I haven’t been able to get a delivery slot in over 2 months and my husband’s been doing the shopping. I like to find recipes that don’t have a lot of specialist ingredients or that can use plenty of substitutes to make the shopping easier and this egg fried rice has so many possible ways to make it!

You will need:
bite sized meat or meat substitute of your choice, enough for 2. (I’ve used chicken, quorn chicken, and pork in the past)
1 packet of Bachelor’s Golden Vegetable Super Rice or generic version (or other flavour)
1 bag of mixed vegetables
3 eggs
soy sauce

Directions:
1. Stir-fry meat with soy sauce.
2. Check rice packet for instructions and add required amount of water and rice packet to the frying pan with chicken and bring to a boil.
3. Steam vegetables (unless you want a crunchy stir-fry, then skip this step)
4. Add steamed vegetables to the pan.
5. Whisk the eggs with a little soy sauce and once the rice has absorbed all the water, add the egg mixture and constantly stir until eggs are cooked.
6. Divide between two plates, use more soy sauce as needed.

If you are following Slimming World, the only syns are the syns in the packet of rice, which depending on brand range from 1/2 to 1.5 Syns per serving.

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DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

The contents of this post, including personal images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission.

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