Egg fried rice with peas
Rice stir-fried with eggs, peas and spring onion.
Active time30 min
Cooking30 min
Total1 h 30 minResting : 30 min
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Ingredients
- 30 g spring onion
- 3 eggs
- 30 ml sunflower oil
- 250 g long-grain rice (dry)
- 30 ml soy sauce
- 150 g frozen peas
Preparation
Rinse the rice, cook it in boiling water according to the packet instructions, for about 12 minutes, then drain.
250 g long-grain rice (dry)- saucepan
- colander
Spread in a thin layer, leave to cool slightly for 10 minutes, then refrigerate for 20 minutes.
- dish
Wash and thinly slice the spring onion. Beat the eggs. Heat 10 ml of oil in a wok, scramble the eggs for 2 minutes, then set aside.
30 g spring onion3 eggs30 ml sunflower oil- bowl
- wok
- knife
- fork
- spatula
Pour the remaining oil into the wok. Add the peas and cook for 4 minutes. Add the rice and spring onion and stir-fry for 5 minutes. Return the eggs to the wok and pour in the soy sauce, stirring for 1 minute. Serve piping hot.
30 ml soy sauce150 g frozen peas- wok
- spatula
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