Egg and Pesto Veggie Rice

Egg and Pesto Veggie Rice


  • 1 tbsp olive oil
  • 1 bunch onions, trimmed and chopped
  • 1 courgette, grated
  • 4 medium British Lion eggs
  • Salt and ground black pepper
  • 50g frozen peas
  • 50g frozen sweetcorn
  • 1 (250g) sachet cooked wholegrain rice
  • 2 tbsp pesto sauce
  • 2 tomatoes, chopped


  1. Heat a nonstick frying pan and when hot, add spring onions and grated courgette. Cook for 2 mins, stirring until vegetables are softened. Add the peas and corn and cook for a few minutes until hot. Spoon two thirds of the vegetables into bowl.
  2. Beat the eggs with a little seasoning and pour into the pan with the remaining vegetables. Stir well then cook for 2 mins. Stir again. Shake the pan to level the surface, then cook until the base is golden. 
  3. Slide onto a plate, then flip over back into the pan to cook the other side for 1 minute. Remove from the heat and leave to cool.
  4. Reheat the rice sachet according to packet instructions. Empty into bowl with the reserved vegetables, add the pesto, tomatoes and mix well.
  5. Slice the omelette in half and then into 2cm wide strips. Roughly chop half the omelette strips add this to the veggie rice and mix. 
  6. Divide between sealable containers then top with the remaining omelette strips. 

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