About the Recipe
Your new go to when you need something quick, comforting, and still packed with goodness.
Loaded with colourful veg, a hint of sesame, and those silky strips of egg…
It’s budget friendly and gut loving.
✨ Weeknight dinner = sorted
✨ Meal prep = done
✨ Takeout cravings = cured
Ingredients
1 tsp extra virgin olive oil
3 egg, whisked
1 tbsp sesame oil
2 spring onion, green & white part finely sliced
1 garlic clove, finely sliced
1 zucchini, finely diced
1/2 cup frozen corn kernels
1/2 cup frozen peas
1 bunch baby buk choy, shredded
1 tbsp tamari
2 cup cooked basmati rice
1 tbsp sesame seeds
1 tsp chilli flakes
Preparation
Step 1
Heat a splash of extra virgin olive oil in a non-stick pan over medium heat. Pour in the whisked eggs, swirl to coat the base, and season with Celtic salt and pepper. Once bubbles form, flip and cook the other side for about 1 minute.
Step 2
Remove, fold, and slice the egg into thin strips. Set aside.
Step 3
In the same pan, heat sesame oil. Sauté the spring onion (reserving some green tops) for 2–3 minutes until soft and fragrant.
Step 4
Add garlic, zucchini, peas, and corn. Cook for 3 minutes.
Step 5
Stir in bok choy and a generous splash of tamari. Cook until just wilted.
Step 6
Add cooked rice and egg strips. Toss to combine and heat through. Season to taste.
Step 7
Serve with sesame seeds, chilli flakes, and the reserved spring onion.
Enjoy 💕