Egg Fried Rice with Peas and Vegetables

1. 1 Long-grain ricepack 800 g ≈ $1.96 70 g
2. 2 Eggspack 10 pcs ≈ $1.89 2 pcs
3. 3 Green peas (frozen)pack 400 g ≈ $1.60 70 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Green onionspack 50 g ≈ $1.30 15 g
6. 6 Soy sauce 18 ml
7. 7 Sunflower oil 10 ml
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and cook it in salted water for 12 minutes until done, then drain. If using cooked rice, take about 180 g and move straight on to the vegetables.

2. Cut the carrot⁴ into small dice and chop the green³ onions. Pour hot water over the peas.

3. Heat a deep skillet with oil. Fry the carrot⁴ and peas for 3–4 minutes until soft.

4. Push the vegetables to the side, pour in the beaten eggs², and fry for 1–2 minutes, stirring with a spatula until softly scrambled.

5. Add the rice, soy sauce, and green³ onions. Fry for 2–3 minutes, until the rice is heated through and fluffy.