Gebratener Reis mit Ei, Erbsen und Karotten

Crispy fried rice with egg, peas and carrots, quick to make and inexpensive from simple pantry ingredients. It tastes best with rice that has been cooled overnight.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 250 g Long-grain rice
• 4 pc Eggs
• 2 pc Carrots
• 200 g Frozen peas
• 4 pc Spring onions
• 2 pc Garlic cloves
• 1 tsp Ginger, grated
• 3 tbsp Soy sauce
• 2 tbsp Cooking oil
• Salt
• Pepper

Method

1. Bring the rice to a boil in a pot with double the amount of water, reduce the heat, cover and cook for about 12 minutes, then set aside to cool completely.
2. Peel the carrots and cut them into small dice. Slice the spring onions into thin rings, keeping the white and green parts separate.
3. Beat the eggs in a bowl and season with a pinch of salt.
4. Heat two tablespoons of oil in a large pan or wok over high heat. Add the eggs, stir until set, then remove from the pan.
5. Add the remaining oil to the pan. Fry the diced carrots for about 3 minutes, then add the peas, white spring onion rings, minced garlic and ginger and fry for another 2 minutes.
6. Add the cold rice and fry, stirring constantly, for 4 to 5 minutes until crispy, hot and the grains separate easily.
7. Drizzle the soy sauce over the rice, stir it in and season with salt and pepper.
8. Stir the eggs back in, sprinkle with the green spring onion rings and serve immediately.