Egg Fried Brown Rice with Frozen Vegetables

A vegetarian dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 722 kcal, 36g protein, 88g carbs, 23g fat and 8g fibre per serving (approximate)
  • About 15 minutes, preparation and cooking
  • Estimated cost £1.70–£2.82 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 3 eggs
  • 90g brown rice (dry weight)
  • 200g frozen mixed veg
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 spring onions

Method

  1. Cook the brown rice according to its packet instructions, then spread it on a plate to cool slightly.
  2. Stir-fry frozen mixed veg and spring onions in a large non-stick pan for 3-4 minutes. Push them to one side, add the beaten eggs, and stir until softly set.
  3. Add the cooled rice, stir in soy sauce and sesame oil, and toss over high heat until piping hot.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Eggs, Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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