Egg Fried Rice with Peas and Vegetables
Leftover or quickly cooked rice is stir-fried with eggs, carrots, peas, and green onions. This dish is inexpensive, mild in flavor, and great for a family dinner.
- Time
- 18 min
- Serving
- 571 kcal
- Ingredients
- ≈ $1.32
- Protein
- 23 g
Ingredients
- 1 Long-grain ricepack 800 g ≈ $1.94 70 g
- 2 Eggspack 10 pcs ≈ $1.93 2 pcs
- 3 Green peas (frozen)pack 400 g ≈ $1.60 70 g
- 4 Carrots≈ $1.50 per kg 60 g
- 5 Green onionspack 50 g ≈ $1.30 15 g
- 6 Soy sauce 18 ml
- 7 Sunflower oil 10 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
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.
Cut the carrot4 into small dice and chop the green3 onions. Pour hot water over the peas.
Heat a deep skillet with oil. Fry the carrot4 and peas for 3–4 minutes until soft.
Push the vegetables to the side, pour in the beaten eggs2, and fry for 1–2 minutes, stirring with a spatula until softly scrambled.
Add the rice, soy sauce, and green3 onions. Fry for 2–3 minutes, until the rice is heated through and fluffy.
Tips
- Why it works
- Chilled or well-drained rice fries up loose, because the excess moisture has time to go and the grains don't stick together in the pan.
- Substitutions
- Replace the green onion with 20 g of regular onion, fried together with the carrot. Instead of frozen peas, use canned and add them at the end.
- Common mistakes
- Most often the rice goes in too wet: it looks clumpy and hisses with steam for longer than 1 minute instead of browning quickly.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat in a pan for 3–4 minutes with 1 tsp of water or oil.
- Serve with
- Serve for dinner with sliced cucumber or a simple cabbage salad.
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