Baked rice and egg
microwave white rice
375 g, (1 x 375g jar) mild variety
stir fry vegetables
500 g, peas, corn, carrot mixed frozen variety
½ cup(s), leaves
1 x 3 second spray(s)
- Preheat oven to 200°C. Heat the rice following the packet instructions.
- Spray a large non-stick ovenproof frying pan with oil and heat over high heat. Cook the rice, salsa and vegetables, stirring, for 5 minutes or until heated through. Remove from the heat. Use a spoon to make 4 indents in the rice mixture. Carefully crack an egg into each indent.
- Bake for 15 minutes or until the eggs are cooked to your liking. Sprinkle with the coriander to serve.