Fried Rice with Egg and Peas
Fried rice with egg, peas and carrot that keeps well for meal prep and tastes just as good reheated in a lunchbox. The ingredients are inexpensive and quick to get.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 150 g Long-grain rice
- 2 pc Eggs
- 150 g Frozen peas
- 1 pc Carrot
- 2 pc Spring onions
- 1 pc Garlic clove
- 2 tbsp Soy sauce
- 2 tbsp Cooking oil
- Salt
- Pepper
Method
- Rinse the rice under cold water in a sieve, then put it in a pot with 300 ml water and a pinch of salt, bring to a boil, then cover and simmer over low heat for about 12 minutes, and then let it steam off.
- While the rice is cooking, peel the carrot and cut it into small cubes, slice the spring onions into fine rings and finely chop the garlic clove.
- Beat the eggs in a bowl and season with a pinch of salt. Heat 1 tbsp cooking oil in a large pan, scramble the eggs in it while stirring until set, then remove and set aside.
- Heat the remaining oil in the pan, fry the carrot cubes for about 3 minutes, then add the garlic and frozen peas and fry for another 3 minutes.
- Add the rice to the pan and fry over high heat for 3 to 4 minutes, stirring and turning, until it takes on a slight color. Season with soy sauce and fold the eggs back in.
- Stir in half of the spring onions, season with pepper and, if needed, a little salt. Let the rice cool completely, then portion it into two lunch boxes and sprinkle the remaining spring onions on top.
- To reheat, heat the rice in the pan with a tablespoon of water until it is hot.