Fried Colorful Egg Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice
- 500 g peas, frozen
- 1 small Can corn
- 4 egg (s)
- 2 small onions
- 1 teaspoon ginger root, chopped
- some oil for the pan
- salt and pepper
- Chilli sauce, sweet
Print Recipe
Pin Recipe Instructions
- Cook the rice as usual, defrost the peas. In the meantime, dice the onions and ginger.
- When the rice is ready, heat the oil in the pan. Briefly sauté the rice, beat half of the eggs over the pan. Mix the egg yolk with the egg white and add to the rice. (Can also be whisked beforehand) Let the whole thing set like scrambled eggs until the egg has a good consistency. Pour into a large saucepan or bowl.
- Fry the onions and ginger briefly, then add to the rice.
- Finally, heat the corn and peas in the pan, then beat the remaining eggs over them, as you did with the rice. Let it stall. Then add to the rice and mix everything well. Season to taste with salt and pepper. Arrange and serve.
- The ratio of rice to peas / corn can be changed as desired.
- It tastes particularly good with a sweet chili sauce that is served or mixed with it.
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