Egg fried cous cous is an easy twist on special fried rice. Ideal for using up unloved vegetables at the bottom of the fridge
I am a huge cous cous fan, once you master the correct cous cous to stock ratio (1:1.25), it becomes fabulous adaptable pantry staple that requires no cooking, other than boiling a kettle and forking through some oil. I tend to think of it as instant rice – as cous cous needs no cooking beyond boiling the kettle.
Although I try to make my food from scratch, sometimes there is a need and occasion for a packet mix, and I am not snobby about using them. I do find that many need some additions to “glam them up”, perhaps unsurprisingly as I like stronger flavours than many.
Stir fried rice is a staple in the Fuss-Free kitchen, so why not stir fried cous cous? Perfect for using up leftovers of your BBQ cous cous salad, or maybe when camping or when away with limited cooking facilities. You could make your own homemade cous cous mix to take on holiday, but I suspect most would never get round to it. Ed would be horrified, but I would happily eat this for breakfast too.
This really is a chuck it all in and it will be different every time idea, rather than a recipe. It is the perfect thing to make the night before you go on holiday or go to the supermarket, and have lots of bits and bobs to use up – finely chop, or grate the vegetables and throw them in for that all important portion of extra veg!
Egg fried cous cous is an easy twist on special fried rice. Ideal for using up unloved vegetables at the bottom of the fridge.
- 1 cup cous cous (cooked)
- 1.25 cups vegetable stock
- Glug olive oil
- 2 small carrots grated
- chunk butternut squash grated
- 0.5 cup frozen peas
- 2 eggs – beaten
- Soy sauce & chilli flake to taste
Add the hot stock to the cous cous and stir well. Leave to absorb
Heat the oil in a frying pan, add the grated vegetables, and fry for a minute or so.
Add the cous cous and cook for another minute. Make a “well” in the middle of the pan and pour the egg in. Stir well, cook until egg has set and is thinly coating the grains of cous cous.
Serve immediately and season to taste.
Variations: Use any vegetables that you have. Grated courgettes, parsnips, finely chopped peppers, mushrooms, sweetcorn would all work well – depending on your taste and preference.