Chinese
Leftover rice egg fried rice
Day-old rice is best for fried rice.
- 18minutes
- 4servings
- 175kcal each
- 9gprotein
Ingredients
For 4 servings.
- Eggs 4
- Carrots 1
- Peas 100 g
- Onions 1
- Soy sauce 2 tbsp
- Cooking oil 2 tbsp
What you will need
Wok or large frying pan, Bowl and fork, Wide spatula
Method
-
1
Prepare everything first 6 min
Break up the cold rice with your fingers. Chop the onion, dice the carrot small and beat the eggs with a pinch of salt. Stir-frying is fast, so keep it all next to the stove.
Ready when: No rice lumps; everything chopped.
-
2
Scramble the eggs 3 min
Heat 1 tablespoon oil on medium-high, pour in the eggs and stir until just set. Move them to a plate.
Ready when: Soft pieces of egg, no liquid left.
-
3
Stir-fry the vegetables 4 min
Add the rest of the oil and stir-fry the onion, carrot and peas.
Ready when: Carrots are tender-crisp.
-
4
Fry the rice 5 min
Add the rice, spread it out and leave for 1 minute, then toss. Add soy sauce and toss until every grain is hot.
Ready when: Rice is steaming hot and lightly brown.
-
5
Fold in eggs and serve 1 min
Fold the eggs back in, taste for salt and pepper, and serve straight away.
Ready when: Eggs spread through the rice.
Cook Leftover rice egg fried rice from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
