Fried Rice with Egg and Vegetables
Grate the carrot, slice the green onion, and mince the garlic. Heat half the oil in a large skillet, pour in the beaten eggs, and fry, stirring, for 1–2 minutes until softly scrambled; transfer to a bowl. Add the remaining oil and fry the carrot with the garlic for 2 minutes. Add the peas and drained corn and fry for 2 minutes. Add the cold rice and fry over high heat for 3–4 minutes, breaking up the clumps, until the grains begin to crackle. Return the eggs, pour in the soy sauce, stir, sprinkle with the green onion, and serve.
Ingredients
- ✓Cooked rice (chilled)
- ✓Eggs (3 pcs.)
- ✓Frozen green peas
- ✓Canned corn
- ✓Carrot
- ✓Green onion
- ✓Garlic
- ✓Soy sauce
- ✓Sunflower oil
How to cook
- 1
Grate the carrot, slice the green onion, and mince the garlic.
- 2
Heat half the oil in a large skillet, pour in the beaten eggs, and fry, stirring, for 1–2 minutes until softly scrambled; transfer to a bowl.
- 3
Add the remaining oil and fry the carrot with the garlic for 2 minutes.
- 4
Add the peas and drained corn and fry for 2 minutes.
- 5
Add the cold rice and fry over high heat for 3–4 minutes, breaking up the clumps, until the grains begin to crackle.
- 6
Return the eggs, pour in the soy sauce, stir, sprinkle with the green onion, and serve.
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