Egg Fried Rice

Ingredients

• 300 g cooked rice from the previous day
• 3 small carrots (peeled and diced)
• 2 spring onions (diced)
• 1 red bell pepper (washed and diced)
• 150 g peas
• 2 eggs (beaten)
• 4 tbsp oil (for stir-frying)
• 1 tsp salt
• Chinese spices (optional; to taste)
• 3 tsp soy sauce
• fresh herbs (chopped, for sprinkling; for example, chives)
• crispy fried onions (for topping)

Steps

1. 1

   Peel the carrots. Wash the bell pepper and spring onions, then dice all the vegetables.

2. 2

   Heat the oil in a large nonstick frying pan or wok.

3. 3

   Add the chopped vegetables and peas. Stir-fry them in the oil.

4. 4

   Add the cooked rice and fry it with the vegetables until crispy.

5. 5

   Season the rice with the salt, a little soy sauce, and Chinese spices, if using.

6. 6

   Beat the eggs in a cup.

7. 7

   Pour the beaten eggs over the rice and vegetable mixture. Let them set briefly.

8. 8

   Carefully mix everything together.

9. 9

   Serve the fried rice sprinkled with chopped fresh herbs and crispy fried onions.

Notes

The recipe recommends using rice that was already cooked the previous day. The Chinese spices are optional; the text mentions chives as an example of a fresh herb.

Nutrition per serving

• main course
• vegetarian
• quick
• stir-fry
• leftovers
• dairy-free