Chinese Fried Rice with Egg

6 servings

30 minutes

Fried rice is a fairly common ingredient in East Asian cuisine - you can basically cook it from the leftovers of last night's dinner. Only well-cooled, pre-cooked rice, ideally left in the refrigerator overnight, will not disintegrate into mush when put into a hot wok and turn the contents of the pan into a clumsy, shapeless lump.

Energy value per serving

• Calories: 343.2
• Proteins: 4.1g
• Fats: 14.8g
• Carbohydrates: 45.4g

Ingredients

• Round rice: 300 g
• Mini Zucchini: 200 g
• Green onions: 50 g
• Carrot: 1 pc
• Red chilli pepper: 1 pc
• Grated ginger: 0.5 tsp
• Shiitake mushrooms: 6 pc
• Finely chopped garlic: 2 clove
• Light soy sauce: 4 tbsp
• Sesame oil: 0.4 glass
• Chicken egg: 1 pc

Cooking steps

1. Cook the rice until done, drain, transfer to a deep plate, and put in the fridge - it needs to be cold for frying. Cut the carrot into strips, slice the mushrooms thinly. Chop the chili.

   Required ingredients:

   • Round rice: 300 g
   • Carrot: 1 piece
   • Shiitake mushrooms: 6 pieces
   • Red chilli pepper: 1 piece

2. Cut the zucchini into small cubes, finely chop the onion and garlic. Peel the fresh ginger and grate it on a fine grater. Chop the green onion, transfer it to a dry bowl, and set aside for a while.

   Required ingredients:

   • Mini Zucchini: 200 g
   • Green onions: 50 g
   • Finely chopped garlic: 2 cloves
   • Grated ginger: 0.5 teaspoon

3. Heat the wok well, pour in a quarter cup of sesame oil. Add garlic, ginger, and finely chopped chili pepper to the hot oil. Fry for one minute.

   Required ingredients:

   • Sesame oil: 0.4 glass
   • Finely chopped garlic: 2 cloves
   • Grated ginger: 0.5 teaspoon
   • Red chilli pepper: 1 piece

4. Add the carrot and fry for another minute. Then add zucchini and mushrooms to the fragrant mixture, stirring continuously.

   Required ingredients:

   • Carrot: 1 piece
   • Mini Zucchini: 200 g
   • Shiitake mushrooms: 6 pieces

5. Fry the vegetables for a couple more minutes, constantly stirring with a wooden spoon, scraping from the sides of the wok and preventing them from burning. Sesame oil burns quite quickly, so you need to act swiftly.

6. Add cold rice to the vegetables, mix everything again, and heat the mixture thoroughly for one to two minutes, but not longer, otherwise the rice will turn into chips.

   Required ingredients:

   • Round rice: 300 g

7. Crack an egg into a small bowl, add soy sauce, and whisk well with a fork. Immediately pour the mixture into the wok and mix with the vegetables and rice.

   Required ingredients:

   • Chicken egg: 1 piece
   • Light soy sauce: 4 tablespoons

8. Remove the wok from the heat, add chopped green onions, quickly stir, and serve on plates. Each portion can be additionally drizzled with sesame oil and soy sauce if desired.

   Required ingredients:

   • Green onions: 50 g
   • Sesame oil: 0.4 glass
   • Light soy sauce: 4 tablespoons