Fried Rice with Egg, Carrot and Peas

Name: Fried Rice with Egg, Carrot and Peas
Total time: 20 min
Yield: 2
Ingredients: 300 g cooked rice (from the day before, cold); 2 Stück eggs; 150 g carrot; 100 g peas (frozen); 2 Stück spring onions; 2 EL soy sauce; 1 EL cooking oil; salt; pepper

Fried rice with egg, carrot and peas is the perfect recipe for leftover rice from the day before. The pan is ready in under 20 minutes and needs hardly any washing up.

By yumbelo · 2 servings · 20 minutes

Ingredients

300 g cooked rice (from the day before, cold)
2 Stück eggs
150 g carrot
100 g peas (frozen)
2 Stück spring onions
2 EL soy sauce
1 EL cooking oil
salt
pepper

Method

Peel the carrot and cut it into small cubes. Trim the spring onions and slice the white and green parts separately into fine rings.
Loosen the cold rice with your hands or a fork so that no lumps remain.
Heat the oil in a large pan over medium to high heat. Fry the carrot cubes for 3 to 4 minutes until they are slightly soft.
Add the peas and fry for another 2 minutes until they are hot.
Push the eggs to the edge of the pan, beat them and let them set, then stir them in so that fine pieces form.
Add the rice and fry for 4 to 5 minutes while stirring, until it is hot and slightly crispy.
Season with soy sauce, salt and pepper, stir in the white parts of the spring onions and serve the rice sprinkled with the green parts.