Summary

Ingredients

• 1 cup rice, e.g. long grain, basmati, jasmine rice
• 2 cup water
• some vegetable broth
• some salt, depending on your taste
• 1 clove garlic
• some soy sauce
• some oil
• 1 egg (s)
• 1 leek
• 1 carrot (s)
• some broccoli
• 1 can bamboo shoot (s)

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Instructions

1. This is my basic recipe, which can be expanded to include additional ingredients depending on the contents of the refrigerator, budget and taste. Just be a little brave!
2. You can vary freely with vegetables. I always take what`s there, but some ingredients like leeks, carrots, bamboo shoots and broccoli are often found in it.
3. Cook the rice according to the instructions with the vegetable stock over medium heat until the water is completely gone. Stir every now and then so that nothing begins to stick.
4. In the meantime, wash, clean and cut the vegetables. As soon as the rice is cooked, remove it from the heat and fry the vegetables. Do not add the chopped garlic clove until the end, otherwise the garlic will become bitter.
5. Mix the fried vegetables vigorously with the rice. Season with soy sauce and mix so that the rice takes on a slightly brownish color; this can vary depending on the soy sauce and can also be darker. Put everything in a pan with oil, whisk the egg, pour over it, fry everything while stirring.
6. Can then be served immediately and is also suitable to take away for the next day.