Spices (Dried Onion, Dried Garlic (20%), Ground Ginger (7%), Ground Cinnamon (Cassia), White Pepper), Sesame Seed (20%), Natural Flavourings (contains Mustard)
Dried Red Bell Peppers, Chives, Sunflower Oil
1 red onion, diced
1 carrot, grated
1 pepper, diced
250g (9oz) long grain rice, cooked & cooled*
100g (4oz) peas
2 eggs, beaten
3 spring onions, sliced
2 tbs reduced salt soy sauce
*try using a pack of precooked rice for speed and ease
3 Easy Steps...
1. Heat 1 tbs oil and fry onion, carrot and pepper for 5 mins, until softened. Stir in rice and peas and fry for a further few mins.
2. Move rice to one side of pan and pour eggs in the other. Stir egg until it begins to scramble, then stir into the rest of the rice.
3. Stir in seasoning and spring onions, pour in soy sauce and heat through.
Feeling Inspired? Try frying some firm tofu cubes in the pan, until browned, before adding the onion. Add Schwartz Crushed Chillies for a spicy kick!
Store in a cool, dry place out of direct sunlight.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
|of which saturates||2.3g||0.6g||3%|
|of which sugars||7.1g||10.1g||11%|
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)