AI illustrationMicrowave egg rice with peas, carrot and soy sauce
30 min2 portionsone thing to get rightegggluten
Why it worksThe carrot and peas steam on top of the rice while it finishes, and the egg cooks in a mug, so the whole meal needs one bowl and one mug.
Ingredients
- 150 g white rice
- 3 eggs
- 150 g frozen peas
- 100 g carrots
- 30 g spring onions
- 25 ml soy sauce
- 10 ml sunflower oil
Method
- Put the rice in a large microwave-safe bowl that holds at least 2 litres. Add 350 ml of water. Microwave without a cover on full power for 10 minutes.
- Grate the carrot. Stir it and the frozen peas into the rice. Cover loosely with a plate and microwave for 4 more minutes. Leave it covered for 5 minutes.
- Beat the eggs with the oil and a pinch of salt in a mug. Microwave for 1 minute, stir, then microwave for 30 seconds at a time, stirring after each, until set with no liquid left.
- Break the egg into small pieces with a fork. Stir it into the rice with the soy sauce and sliced spring onions. Hold the bowl with a tea towel, because it is very hot.
A portion: about 510 kcal · 20 g protein · 73 g carbs · 13 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
