Arroz primavera – rice with vegetables and egg
Boiled rice tossed in the frying pan with carrot, pepper, peas, sweetcorn and scrambled egg – a colourful, cheap weeknight dinner and a good way to use up yesterday's rice. Many add diced ham.
- 35 minTime
- 27 minHands-on
- 4Portions
- 16 gprotein per portion
- 530kcal per portion
Ingredients for 4 portions
- 300 gRice
- to tasteSalt
- 2Carrots, finely diced
- 1Bell pepper, red, finely diced
- 1Yellow onion, chopped
- 3 tbspRapeseed oil
- 150 gGreen peas
- 150 gSweetcorn, drained
- 4Eggs, beaten
- to tasteBlack pepper
Method
- Boil the rice in plenty of salted water for about 15 minutes, until tender. Drain and leave it to steam dry in the colander.
- Meanwhile, finely dice the carrots and pepper and chop the onion.
- Heat two thirds of the oil in a large frying pan and cook the onion, carrots and pepper over a medium heat for 7 minutes, until tender. Add the peas and sweetcorn and cook for 3 minutes more.
- Push the vegetables to one side, add the rest of the oil and pour in the beaten eggs. Stir until just set and break them into pieces.
- Add the rice and stir-fry over a high heat for 3–4 minutes, until everything is hot and well mixed. Season with salt and pepper.
