Fried rice with vegetables and eggs

In this post, I’ll show you how to quickly and easily prepare a delicious portion of fried rice with vegetables and egg. A fresh alternative to the popular to-go meal.

Fried rice with vegetables and eggs is really so easy to prepare. I immediately asked myself why I hadn’t cooked this before! To be honest, I was never a big fan of rice before, maybe because I only knew rice as a dry side dish. Today I cook rice often and a lot and great and healthy variations! This fried rice is just one of many new combinations. I think I could now fill a whole book with various rice recipes. Would that be something?

If you like this recipe, you might also like my fried ones Asian noodles with chicken .

Easy recipe

Fried Rice with vegetables and eggs

The recipe for Fried rice with vegetables and eggs is based on rice, cooked and garlic. The dish is satisfying and well suited to everyday cooking.

Prep time

10 min

Cook time

40 min

Yield

2 servings

★ 3.7 · 3 ratings

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Ingredients

− 2 +

• 120 grice, cooked
• 1 clovegarlic
• 30 gpeas
• 2carrots
• 40 gbroccoli
• 2eggs
• 1 tbspsesame oil
• 3 tbspsoy sauce
• 2 tbspfried onions
• salt, pepper

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Instructions

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1. Finely chop the garlic and sauté it together with sesame oil in a deep pan over medium heat. Meanwhile, finely dice the carrots.
2. Add the peas, carrots and broccoli to the pan and sauté with a little water on high heat for about 10 minutes.
3. Add the rice and sauté together with the vegetables until hot. Deglaze with soy sauce and season with salt and pepper.
4. Move the pan contents to one side, reduce the temperature to low heat and crack two eggs onto the open space. Whisk the eggs and cook for about 3 minutes. Then mix with the rest of the contents of the pan and leave to infuse
5. Serve the fried rice with fried onions.

Nutrition per serving

Calories

329 kcal

Protein

12.6 g

Carbohydrates

32.2 g

Sugar

5.3 g

Fat

16.8 g

Saturated fat

4.9 g

Fibre

3.8 g

Salt

3.9 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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