Egg fried rice with vegetables

Ingredients (serves 2)

• Rice (dry)150 g
• Egg (3 pcs)165 g
• Garden peas (frozen)150 g
• Carrot100 g
• Onion50 g
• Soy sauce20 g
• Rapeseed / sunflower oil15 g

Also: Garlic, ginger, spring onions

Method

1. Get ready in advance: rinse 150 g rice, cover with 300 ml water and cook, covered, over low heat for 15 min. Cool within 1 hour and keep in the fridge, ideally until the next day.
2. Dice the carrot small, finely chop the onion and garlic, grate the ginger and slice the spring onions. Beat 3 eggs in a small bowl.
3. In a frying pan, heat 1.5 tbsp oil (15 g) over high heat. Stir-fry the carrot, onion and peas for 3 min, stirring in the garlic and ginger at the end.
4. Add the rice, break it up with a spatula and stir-fry over high heat for 3–4 min, until piping hot.
5. Push the rice to one side and pour the eggs into the empty space. Cook over medium heat for 1–2 min, stirring, until the eggs are completely set, then mix them into the rice.
6. Season with 20 g soy sauce (about 1 tbsp), stir and sprinkle with spring onions.