Egg fried rice with vegetables
Quick fried rice with egg, carrots, peas and spring onion, seasoned with soy sauce.
- 30 minTime
- 23 minHands-on
- 4Portions
- ≈ 16 krper portion
- 570kcal per portion
Ingredients for 4 portions
- 4 dlRice, jasmine rice works best
- ≈ 6 dlWater
- to tasteSalt
- 1Yellow onion, chopped
- 2Carrots, finely diced
- 2 clovesGarlic, finely chopped
- 4Spring onions, sliced
- 6Eggs
- 3 tbspRapeseed oil
- 2 dlGreen peas, frozen
- 3 tbspSoy sauce
Method
- Rinse the rice and bring it to a boil with the water and a little salt in a pot with a lid.
- Simmer the rice under the lid on low heat for 12 minutes.
- Chop the onion and garlic, dice the carrots and slice the spring onions. Beat the eggs with a pinch of salt.
- Spread the rice out on a tray or large plate and let it steam off, so it dries a little and fries better.
- Heat 1 tbsp of the oil in a wok or large frying pan. Pour in the eggs and stir until just set. Set them aside.
- Heat the rest of the oil and stir-fry the onion, carrot and garlic over high heat for 3 minutes. Add the peas.
- Add the rice and stir-fry over high heat for 4–5 minutes. Season with soy sauce, fold in the eggs and top with spring onion.
The cost is estimated from Swedish grocery prices.
