Description
This Super Healthy Recipe: Red Lentil Patties and Egg Fried Rice is a nutritional powerhouse and a flavor-packed meal that’s quick, easy, and satisfying. Imagine crispy lentil patties coated in sesame seeds paired with colorful, fragrant egg fried rice. Whether you’re looking for a hearty dinner or a meal-prep-friendly recipe, this dish is your perfect solution. It’s packed with plant-based protein, fresh vegetables, and wholesome grains to keep you full and energized.
Ingredients
For the Red Lentil Patties
- 120g red lentils
- 1 carrot, grated
- 1/2 red bell pepper, finely chopped
- 1/2 teaspoon Italian herbs
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 teaspoon olive oil
- 50g breadcrumbs
- Sesame seeds, for coating
- Olive oil spray
For the Egg Fried Rice
- 2 cups cooked rice (preferably chilled)
- 2 eggs, lightly beaten
- 1 small onion, finely chopped
- 1 cup mixed vegetables (peas, carrots, corn), finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
For the Red Lentil Patties
-
Cook the Lentils
- Rinse the red lentils under cold water until the water runs clear.
- In a medium saucepan, cover the lentils with water and bring to a boil.
- Reduce heat and simmer for 10-15 minutes, or until the lentils are soft and the water is mostly absorbed. Drain any excess water and let them cool.
-
Prepare the Patty Mixture
- In a large bowl, combine the cooked lentils, grated carrot, finely chopped red bell pepper, Italian herbs, salt, and black pepper.
- Add 1 teaspoon of olive oil and the breadcrumbs. Mix until the mixture binds together.
-
Shape and Coat the Patties
- Form the mixture into small patties about the size of your palm.
- Roll each patty in sesame seeds to coat them evenly.
-
Cook the Patties
- Heat a non-stick skillet over medium heat and spray lightly with olive oil.
- Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
For the Egg Fried Rice
-
Prepare Ingredients
- Use day-old rice for the best texture. Ensure all vegetables are chopped and ready.
-
Cook the Eggs
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble them until fully set. Remove the eggs from the skillet and set aside.
-
Sauté the Vegetables
- Add a little more sesame oil to the skillet if needed.
- Sauté the finely chopped onion until translucent, about 2 minutes.
- Add the mixed vegetables and cook for 3-4 minutes, stirring frequently, until tender.
-
Combine and Cook
- Add the chilled cooked rice to the skillet and stir well to combine with the vegetables.
- Pour in the soy sauce and continue to stir-fry for 2-3 minutes, ensuring the rice is evenly coated.
- Add the scrambled eggs back to the skillet and mix everything together.
-
Garnish and Serve
- Sprinkle chopped green onions over the rice and stir.
Notes
- Use Chilled Rice: Cold, day-old rice prevents clumping and ensures the fried rice has a light, fluffy texture.
- Customize Your Patties: Feel free to add spices like cumin or curry powder for extra flavor.
- Vegan Option: Substitute scrambled tofu for eggs in the fried rice to make the dish vegan.
- Make Ahead: The lentil patties can be prepared and stored in the fridge for up to 24 hours before cooking.
- Alternative Coating: If sesame seeds aren’t available, use panko breadcrumbs for a crispy exterior.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion