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Veggie fried rice

“This really is the ultimate speedy dinner – it’s ready in less than 15 minutes, and packs a serious flavour punch thanks to the spicy, smoky Cook with M&S Korean BBQ paste” - chef Chris Baber

  • Timer Prep 5 min
    Cook 10 min
  • Chef hat Easy
    effort

Preparation

Slice at an angle 0.5cm thick the M&S baby carrots. Finely chop the spring onions.

Method

  1. 1 Heat a splash of the vegetable oil in a large wok or frying pan over a high heat. Fry the carrots for 1 minute, then add half of the spring onions and cook for another minute.
  2. 2 Add all but 1 tbsp of the Cook with M&S Korean BBQ paste to the pan with the carrots. Stir to coat the carrots and spring onions and fry for 1 minute.
  3. 3 Add the rice to the pan and stir fry, adding the peas after 2 minutes. Continue to cook for a further 2-3 minutes. If the pan becomes dry, add a splash of water. When everything is piping hot, remove from the heat.
  4. 4 Meanwhile, heat the remaining vegetable oil in a frying pan, crack in the eggs and fry until the whites are set and the yolks still runny – this should take about 2-3 minutes.
  5. 5 Divide the rice between four plates, top each with a fried egg, and scatter with the remaining spring onions and a drizzle of the Cook with M&S Korean BBQ paste.