Fried Rice
Quick Recipes Asian Simple Recipes Lacto-Ovo Vegetarian Recipes Side Dishes Rice
Finally! My gallbladder has kindly returned to its daily duties 😉 I'll just say that over the weekend we celebrated my mother's birthday, and you can easily imagine the culinary indulgence.
This recipe is ideal for using leftover boiled rice. Add vegetables, eggs, soy sauce, and you've got a great side dish.
Ingredients
150g long grain rice (basmati)
2 carrots
2 handfuls of peas (frozen)
1 medium onion
4 garlic cloves
2 eggs
50ml soy sauce
1/2 teaspoon sesame oil
2 green onion stalks (optional)
4 tablespoons oil
How to prepare fried rice
- Boil the rice with salt, strain, and let it cool. Then refrigerate until the next day. Fluff it up a bit with a fork.
- Cut the carrot into very small cubes. Cut the onion and garlic into not-too-thin slices.
- Beat the eggs with a pinch of salt.
- Heat the oil in a wok and add the vegetables, including the peas. Fry over high heat for about 3 minutes, they shouldn't get too soft.
- Add the eggs over the vegetables and stir quickly to scramble them and break them into small pieces.
- Add the rice and stir quickly, about 1 minute, until it heats up.
- Turn off the heat.
- Add the soy sauce and sesame oil and mix well until the rice gets a uniform brown color. Taste for salt, but the soy sauce is quite salty, so you probably won't need extra salt.
- Add the green onion cut into rounds.
Vegetables sauteing in wok
Adding the eggs
Adding the rice
Fried Rice
