Asian-style fried rice: cold cooked rice stir-fried over high heat with egg, peas, carrot and soy sauce. A vegetarian one-pan dish ready in minutes.
Ingredients
Instructions
- 1
Finely dice the carrot, mince the garlic and chop the white and green parts of the green onions separately. Break up the cold rice with your hands.
- 2
Heat a third of the sunflower oil in a large wok or skillet over high heat; pour in the beaten eggs and stir for 1-2 minutes into large curds, then set aside.
- 3
Add the remaining sunflower oil; stir-fry the carrot for 3 minutes, then the garlic and the white parts of the green onions for 30 seconds.
- 4
Add the frozen peas and stir-fry for 2 minutes.
- 5
Add the rice and stir-fry over high heat, tossing constantly, for 4-5 minutes until the grains are lightly toasted.
- 6
Drizzle the soy sauce around the edge of the pan, return the eggs and toss for 1 more minute.
- 7
Remove from the heat and toss with the sesame oil and the green parts of the green onions; serve hot.
Nutrition
Per serving
| Calories | 468 kcal |
|---|---|
| Protein | 13 g |
| Carbs | 65 g |
| Fat | 17 g |
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