Fried Rice with Vegetables
The quick leftover-kitchen hero: cold rice, colourful vegetables and egg in a hot pan – ready in twenty minutes. That's how yesterday's rice tastes brand new.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 10 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Rice400 g
- Egg3 piece
- Carrot1 piece
- Peas100 g
- Pak choi150 g
- Spring onion2 piece
- Garlic1 clove
- Ginger15 g
- Soy sauce3 tbsp
- Sesame oil1 tbsp
- Peanut oil2 tbsp
Preparation
- 1
Cut the carrot and pak choi small, mince the garlic and ginger. (5 min)
- 2
Whisk the eggs and fry them in a little peanut oil into scrambled eggs. Remove them.
- 3
Fry the garlic, ginger, carrot and peas in the hot oil for 2 min, then add the pak choi for 1 min.
- 4
Add the cold rice and fry it, stirring, for 3 min.
- 5
Deglaze with soy sauce, fold in the scrambled egg, sesame oil and spring onions and serve immediately.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
Im Juni haben Karotte, Pak Choi und Frühlingszwiebel hier Saison — frischer und meist günstiger als importiert.
Why cooking in season pays offMit 6 verschiedenen Pflanzenarten bringt dich dieses Rezept dem Ziel von 30 Pflanzen pro Woche näher.
Why 30 plants a week?Ganz ohne Fleisch oder Fisch — eine durchschnittliche Mahlzeit in Westeuropa kommt auf rund 60 g.
How mangia shows your balanceSo viel zu diesem Gericht — wie sich deine ganze Woche summiert (Pflanzen, Fleisch, Saison), zeigt dir die mangia-Bilanz, ganz ohne Zählen.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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