Veggie egg fried rice £1.63 or 41p per serving, 187kcals

Three years ago my mother, at about 18 stone and a size 22, joined a running club. She ran-walked-ran at the back for the first few weeks, barely making it to the end of a 5k. After a while she could just about complete the whole thing at a slow jog. Fast forward to now: she does karate, yoga, tennis, gym classes, runs in races, takes groups of improver runners out...she also (unsurprisingly) is a lot slimmer.

Running is something I used to love, and it's probably the cheapest sport there is, so I went out with her yesterday evening for a 4 mile run. She. Kicked. My. Arse. I got back last night at about 8.30pm and knocked up the below in about 10 minutes flat (I already had the rice cooked, in my fridge). At 41p per serving it's a great dish to have on standby, especially to help nurse the wounds of your pride!


Serves 4 - 41p per serving, 187kcals


180g white rice, cooked as per packet instructions - 11p

2 tsp oil (sesame, if you have it, if not vegetable will do just fine!) - 1p
1 tsp crushed garlic - 4p
1 tsp crushed ginger - 4p
3 spring onions, sliced -15p
1 red pepper, sliced - 20p
1 head brocolli, sliced into bite sized chunks - 45p
4 eggs, whisked - 34p
2 tablespoons soy sauce - 17p (I buy the big bottles from the World Food aisles)
2 tablespoons lemon or lime juice - 12p




  • Heat the oil in a large wok or frying pan.
  • Add the garlic, ginger, spring onions, pepper and broccoli and stir fry on a high heat, stirring often, until veggies start to soften.
  • Make a well in the pan and pour the eggs in. Turn down the heat and let cook until semi set.
  • Break up the eggs with the spoon, then add the rice, soy sauce and lemon juice.
  • Serve with chilli.

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