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Fried rice
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 498
  • Fat about 15g
  • Carbohydrates about 72g
  • Protein about 15g
This is needed
This is needed for 4 people
Cook the rice
  • 300 g perfumed rice
  • 4.5 dl water
Fried rice
  • 1 tbsp peanut oil
Scrambled egg
  • 1 tsp sesame oil
  • 2 eggs
  • a little salt
  • a little pepper
  • a little peanut oil
Vegetables
  • 0.5 tbsp sesame oil
  • 150 g frozen peas, defrosted
  • 1 spring onion incl. green part, cut into thin rings
  • 2 carrots, diced
  • 200 g Chinese cabbage, cut into thin strips
  • 1 red peppers, diced
  • 0.25 tsp salt
  • a little pepper
  • 4 tbsp soy sauce
  • 1 tsp rice vinegar
  • 2 tbsp salted peanuts, roughly chopped
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And that's how it's done
And that's how it's done
Cook the rice
Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Fluff up the rice with a fork, transfer to a baking tray and leave to cool.
Fried rice
Heat the oil in a non-stick frying pan. Stir-fry the rice for approx. 5 mins., remove from the pan.
Scrambled egg
Combine the eggs with the sesame oil, season. Add a little oil to the same pan, tip in the eggs and cook, moving constantly, until the eggs are firm but moist, remove.
Vegetables
Heat the oil in the same pan, add the vegetables and stir-fry for approx. 5 mins., season. Add the rice, soy sauce and rice vinegar, fry for approx. 10 mins., stirring the rice occasionally. Divide the scrambled egg and peanuts onto the rice.