Fried rice with vegetables and egg
A little trip to Asia with this stir-fried rice with vegetables and egg. An easy, delicious and very economical recipe. Your children and your wallet will love it!
Ingredients (for 2 persons)
- 3 Columbus eggs
- 200 g rice
- 1 clove of garlic
- 50 g grated carrots
- 50 g green beans, cut into pieces
- 100 g bean sprouts
- a few cherry tomatoes
- 2 tbsp. soy sauce
- ½ lime
- 3 tbsp. peanut oil
- salt and pepper
- Optional: coriander/cilantro, peanuts, ½ red pepper
Preparation
- Bring 3 dl of lightly salted water to the boil and add the rice. Put a lid on the saucepan and turn the heat down to low. Simmer for 10-13 minutes until all the water is absorbed and the rice is cooked. Stir the rice loose with a fork.
- Cut the beans into bite-sized pieces and boil or steam them.
- Squeeze the garlic.
- If adding fresh coriander, peanuts and chilli: Pick the coriander leaves loose from the stalks and chop the stalks into pieces. Coarsely chop the peanuts and cut the chilli into fine rings.
- Break 1 egg into a small bowl and beat it.
- Heat 2/3 of the groundnut oil in a wok pan (or large non-stick pan) and add the beans, grated carrots, garlic, half the chilli (or less depending on taste) and coriander stalks. Stir-fry for 4 minutes.
- Then add the cooked rice (and peanuts) and mix well. Fry for 3 minutes and add the beaten egg. Stir-fry for 2 minutes, until the egg is set. Stir in the soy sprouts and soy sauce and season with salt and pepper. Squeeze in the lime to taste and mix. Set aside for a while.
- Then fry 2 fried eggs in the remaining peanut oil. Season with salt and pepper.
- Serve the fried rice in individual bowls, add halved cherry tomatoes and top with the fried fried fried egg. Finish with coriander leaves and some more chilli if desired.
Columbus tips
Add other vegetables, such as leek, broccoli, zucchini,… for even more vegetables. Let your imagination run wild with the leftovers in your fridge!
