OGGS® Fried Rice with Pak Choi


  • 80ml OGGS® Whole Egg Alternative
  • 100g basmati or long grain rice
  • 1 pak choi, halved lengthways
  • 1 tbsp vegetable oil
  • 1/2 red pepper, diced
  • 40g sugar snap peas, sliced
  • 40g frozen peas
  • 1 garlic cloves, finely chopped
  • 1/2 small thumb ginger, finely chopped
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 1 spring onion, finely sliced
  • Coriander or micro herbs, to serve

340g Less


Serves 2


  • 1

    Dice the pepper and slice the sugar snap peas and spring onion. Finely chop the garlic and ginger. Halve the pak choi lengthways.

  • 2

    Cook the rice to packet instructions. Drain.

  • 3

    Brush the pak choi halves with 1 tbsp oil and grill on a hot griddle pan until softened and slightly charred.

  • 4

    Heat 1 tbsp of oil in a large wok and stir-fry the pepper, sugar snaps and peas. Add the garlic and ginger and stir fry.

  • 5

    Increase the heat, push the vegetable mixture to one side and add the remaining 1 tbsp oil and the OGGS® Whole Egg Alternative. Scramble every so often for two minutes.

  • 6

    Add cooked rice, soy sauce and mirin and stir until heated through and combined.

  • 7

    Serve with the pak choi and scatter over spring onions and coriander/micro herbs.