White rice with vegetables and egg
4 servings
30 minutes
White rice with vegetables and egg is a classic dish that combines simplicity and exquisite taste. Its roots can be found in European culinary tradition, where the balance of flavors and textures holds an important place. Tender fluffy rice is complemented by aromatic vegetables sautéed with spicy ginger and onion, while the light creaminess of beaten eggs adds softness to the dish. A light soy sauce finishes the composition with a subtle spicy note. This versatile dish is suitable for everyday dinners as well as a quick and nutritious snack. It pairs harmoniously with meat or fish or can serve as a standalone vegetarian treat. The simplicity of preparation and accessible ingredients make it an ideal choice for those who value taste and convenience.
1
Bring 2 liters of water to a boil, add rice, stir and cook for 10 minutes on high heat, then drain in a colander.
- Rice: 500 g
2
Spread the cooked rice on a large tray and let it cool (gently stir 2-3 times with a fork). Heat 50 ml of oil in a large wok, crack 2 eggs, and fry while stirring quickly.
- Vegetable oil: 100 ml
- Chicken egg: 4 pieces
3
Add half of the chopped onion, 1 tbsp of ginger, 1 tsp of ground pepper and sauté for 2-3 minutes.
- Onion: 1 head
- Grated ginger: 2 tablespoons
4
Add half of the frozen vegetables and sauté for another 5 minutes, stirring.
- Frozen vegetable mix: 250 g
5
Add half of the chilled rice and simmer for another 5 minutes, stirring until the entire mass of rice is heated.
- Rice: 500 g
6
Sprinkle 1/2 tbsp of soy sauce and mix, add a pinch of salt if needed.
- Soy sauce: 1 tablespoon
7
Wash the wok and repeat the same actions with the second half of the ingredients.
- Rice: 500 g
- Vegetable oil: 100 ml
- Chicken egg: 4 pieces
- Onion: 1 head
- Grated ginger: 2 tablespoons
- Frozen vegetable mix: 250 g
- Soy sauce: 1 tablespoon