15 minEasy

15 minServes 2Easy

Egg Fried Rice with Vegetables

Name: Egg Fried Rice with Vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 80 g Peas, green, frozen, cooked, boiled, drained, without salt; 8 g Garlic, raw; 200 g Rice, white, long-grain, regular, raw, enriched; 80 g Carrots, baby, raw; 150 g Egg, quail, whole, fresh, raw; 25 g Soy sauce, reduced sodium, made from hydrolyzed vegetable protein; 15 g Oil, olive, extra virgin; 10 g Oil, sesame

A classic quick egg fried rice with scrambled egg, peas, carrot and spring onion seasoned with soy sauce and sesame oil. The ideal use for leftover rice — better than takeaway in 10 minutes.

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Prep

Cook

10m

Diff.

Eas

Serves

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Ingredients

Peas, green, frozen, cooked, boiled, drained, without salt

frozen

80 g

Garlic, raw

2 cloves

8 g

Rice, white, long-grain, regular, raw, enriched

cooked and cooled

200 g

Carrots, baby, raw

1 medium, diced

80 g

Egg, quail, whole, fresh, raw

3 eggs

150 g

Soy sauce, reduced sodium, made from hydrolyzed vegetable protein

2 tablespoons

25 g

Oil, olive, extra virgin

for cooking

15 g

Oil, sesame

1 teaspoon

10 g

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Instructions

Heat oil in a wok or large pan over high heat.

Add the diced carrot and peas and stir fry for 2 minutes.

Push the vegetables to the side. Crack the eggs into the centre and scramble quickly.

Add the cold cooked rice and break up any clumps. Stir fry for 3 minutes over high heat.

Add garlic and stir fry for 30 seconds.

Pour over soy sauce and sesame oil. Toss everything together for 1 minute.

Serve topped with sliced spring onion.

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