Crispy Leftover Rice with Bell Pepper and Egg

Leftover rice is fried until crispy in a pan and combined with bell pepper, peas and egg into a quick, filling main dish. A recipe that makes use of leftover ingredients and is on the table in under half an hour.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 300 g Leftover rice, cooked
• 2 pc Eggs
• 1 pc red bell pepper
• 100 g Peas (frozen)
• 1 pc Carrot
• 2 pc Spring onions
• 1 pc Garlic clove
• 2 tbsp Cooking oil
• Salt
• Pepper

Method

1. Loosen the rice with your hands so that no lumps remain.
2. Deseed and dice the bell pepper, peel the carrot and cut it into small cubes, slice the spring onions into rings, finely chop the garlic.
3. Heat half of the oil in a large pan, fry the carrot and bell pepper in it for 4 minutes, then add the peas and fry for 2 more minutes.
4. Push the vegetables to the edge of the pan, add the remaining oil to the middle, briefly fry the garlic and spread the rice over it.
5. Fry the rice for 6 to 8 minutes, turning it repeatedly, until it is lightly crispy, and season with salt and pepper.
6. Whisk the eggs in a cup, pour them into the middle of the pan, let them set and then stir them under the rice.
7. Fold in the spring onions, taste once more briefly and serve immediately while hot.