Fried Rice with Egg and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lon rain rice
- 3 egg (s)
- 1 bunch spring onion (s)
- 200 g suar snap peas
- 300 g carrot (s)
- 1 jar mung bean seedlings
- 1 onion (s)
- 1 clove garlic
- 2 lime (s), untreated
- 3 tablespoon sesame oil
- 1 tablespoon butter
- Salt and pepper, more colorful, from the mill
- soy sauce
- Coriander green, fresh
Print Recipe
Pin Recipe Instructions
- Cook the rice in lightly salted water according to the instructions on the packet, then drain and allow to cool. Clean the spring onions and sugar snap peas, peel the carrots, rinse everything and cut into julienne strips. Peel the onion and clove of garlic and cut into fine cubes. Drain the mung bean sprouts in a sieve, rinse briefly under running hot water and allow to drain. Squeeze 1 lime, cut the other into wedges. Whisk the eggs.
- Heat the sesame oil in a wok and fry the onion and garlic cubes until translucent, then push a little to the edge of the wok, add the prepared vegetables and fry for about 2 minutes. Also push something to the edge and now add the rice and butter, mix everything together and fry for about 1 minute. Pour the beaten eggs over it and let it set. Season the whole thing with soy sauce, lime juice, a few turns of colored pepper from the mill and, if necessary, with a pinch of salt (be careful with the salt, because the soy sauce is also salted!). Put in bowls and garnish with coriander leaves and lime wedges.
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