Budget and family-friendly, Egg Fried Rice is made even more manageable as a tray-bake! Use fresh or frozen vegetables, cold-cooked rice and eggs to make a nutritious dinner that is just as good the next day as a leftovers lunchbox.
Ingredients
1 tablespoon sesame oil
½ cup Ayam Fried Rice Paste
3 cloves garlic, crushed
2 tablespoons soy sauce
350g chicken thigh fillets, cut into 2cm pieces
200g peeled green prawns
Salt and ground white pepper to taste
5 cups cold cooked rice
2 cups (250g) frozen stir-fry vegetables
6 eggs
3 green onions, finely sliced for garnish
Method
Preheat oven to 220°C (fan-forced). Spray or brush a baking tray with oil. Combine sesame oil, paste, garlic and soy in a large bowl
Add chicken and prawns. Season with salt and pepper. Toss to coat. Stir in the rice. Toss well to combine
Add frozen vegetables to rice. Toss to combine. Make 6 indents in the rice. Break an egg into each indent and return to the oven for 10-15 minutes, or until eggs are cooked to your liking. Scatter with green onions and serve immediately
Tips & Hints
Replace chicken or prawns with chopped bacon
2 cups of dry rice will make approx 5 cups of cooked rice
For a quicker version, use sachets of microwave rice
