Fried vegetables with rice and egg
4 servings
60 minutes
Fried vegetables with rice and egg is a versatile dish inspired by Asian culinary traditions but adapted in European cuisine. It combines tender long-grain rice, crunchy fresh vegetables, and a fragrant mix of soy sauce, rice vinegar, and ginger. The addition of eggs gives the dish softness and nutrition, while light caramelization of sugar adds a subtle sweetness. It can be served as a standalone dish or as a side to meat or fish. This is the perfect combination of simplicity in preparation and richness in flavor. Fried vegetables with rice and egg easily adapt to different preferences since you can add favorite vegetables or change spices. Its pleasant texture, rich taste, and appetizing aroma make this dish a great choice for a cozy home dinner or quick lunch.
1
Boil the rice in boiling water until cooked.
- Long-grain rice: 1.5 glass
2
Meanwhile, in a small bowl, mix soy sauce, sugar, vinegar, and ginger.
- Soy sauce: 0.8 glass
- Brown sugar: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Grated ginger: 1 tablespoon
3
Heat peanut oil in a wok over medium heat. Add thinly sliced carrots and stir-fry for 2 minutes. Add chopped peas, sprouts, and 3 tablespoons of soy sauce mixture. Stir-fry for 2 minutes until the vegetables are slightly tender. Transfer to a bowl.
- Peanut oil: 1 tablespoon
- Carrot: 2 pieces
- Snap peas: 2 glasss
- Bean sprouts: 2 glasss
- Soy sauce: 0.8 glass
4
Return the wok to medium heat and add the remaining mixture with soy sauce, rice, and finely chopped green onions. Heat while stirring for 1 minute. Make a well in the center of the rice and crack the eggs. Stir with the rice and transfer to serving bowls. Top with vegetables and serve.
- Soy sauce: 0.8 glass
- Long-grain rice: 1.5 glass
- Spring onion with bulb: 4 pieces
- Chicken egg: 4 pieces
