Light Egg Fried Rice with Carrot Raita & Cucumber Tomato Onion Salad

Ingredients

• 120 g cooked brown rice
• 2 large eggs (100 g)
• 80 g mixed carrot and green peas
• 5 ml oil + spring onion
• 150 g low-fat plain yogurt
• 60 g grated carrot (raita)
• 100 g cucumber tomato onion salad
• 5 g lemon juice + cumin + salt + pepper
• fresh coriander to finish

Preparation

1. Scramble eggs in 5 ml oil; set aside.
2. Stir-fry veggies briefly; fold in rice and eggs; season lightly.
3. Mix yogurt with grated carrot, cumin, salt for raita.
4. Toss cucumber, tomato, onion with lemon and pepper.
5. Plate rice with raita and salad; garnish coriander.
6. Serve immediately as one balanced portion.