Leftover rice and two eggs make dinner in 10 minutes. The eggs are seasoned before they hit the pan, with Keya Mixed Herbs, Garlic Granules and green chilli. That way every bite of rice picks up flavour.
Keya Green Chilli Sauce and Dark Soya Sauce go in on high heat. A sprinkle of Keya Anytime Sandwich Mix finishes it.
From the Keya kitchen. Watch the reel.
At a glance
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Time
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10 minutes, with cooked rice
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Serves
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2
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Keya products
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Mixed Herbs, Garlic Granules, Green Chilli Sauce, Dark Soya Sauce, Anytime Sandwich Mix, Parsley
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Diet
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Eggetarian. Contains soy
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Ingredients
- 2 eggs
- 2 cups cooked rice, ideally a day old
- 1 green chilli, chopped
- ½ tsp Keya Mixed Herbs
- ½ tsp Keya Garlic Granules
- Salt and pepper to taste
- 1 tbsp oil
- 1 tbsp Keya Green Chilli Sauce
- 1 tsp Keya Dark Soya Sauce
- 1 tsp Keya Anytime Sandwich Mix
- A pinch of Keya Parsley, to finish
Nutrition per serving
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Energy (kcal)
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Protein (g)
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Fat (g)
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Carbs (g)
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360
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11
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12
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48
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Approximate values for one of two servings.
Method
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Season the eggs. Crack the eggs into a bowl. Add Keya Mixed Herbs, Garlic Granules, green chilli, salt and pepper, and beat well.
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Scramble. Heat the oil in a wok or wide pan. Pour in the eggs and scramble until just set.
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Add the rice. Tip in the rice, breaking up any lumps, and toss it with the eggs.
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Sauce it. Turn the heat to high. Add Keya Green Chilli Sauce and Dark Soya Sauce, and toss for 2 minutes until every grain is coated.
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Finish. Sprinkle Keya Anytime Sandwich Mix, give it a final toss and garnish with Keya Parsley. Serve hot.
Serve it, store it
Cold, day-old rice fries best; freshly cooked rice turns sticky. Eat it hot. Leftovers keep in the fridge for a day. Reheat until steaming hot all the way through.
