Vegetable and egg fried rice
Fried rice with carrots, peas and scrambled eggs.
Active time35 min
Cooking25 min
Total1 h 45 minResting : 1 h
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Ingredients
- 120 g carrots
- 40 g spring onion
- 120 g shelled peas
- 3 eggs
- 30 ml sunflower oil
- 250 g long-grain rice (dry)
- 35 ml soy sauce
Preparation
Rinse the rice and cook in boiling water according to the packet instructions for about 12 minutes. Drain, spread out in a large shallow dish, let the steam escape for a few minutes, then refrigerate for 1 hour to cool it quickly.
250 g long-grain rice (dry)- saucepan
- colander
- dish
While the rice is cooling, peel and finely dice the carrots. Wash and thinly slice the spring onion. Beat the eggs in a bowl.
120 g carrots40 g spring onion3 eggs- knife
- chopping board
- bowl
- fork
Heat 10 ml of oil in a wok. Pour in the eggs and scramble for 2 minutes, then set aside on a plate.
30 ml sunflower oil- wok
- plate
- spatula
Heat the remaining 20 ml of oil in the wok. Cook the carrots and peas for 5 minutes. Add the cold rice and soy sauce, then stir-fry for 5 minutes until everything is piping hot. Return the eggs to the wok, add the spring onion and serve immediately.
120 g shelled peas35 ml soy sauce- wok
Allergens
- Eggs
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration