Egg fried rice with vegetables

Egg fried rice with vegetables

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Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g basmati rice
75 g green beans
carrots
zucchini
100 g peas
2 tbsp olive oil
eggs
¼ tsp sea salt
¼ tsp cayenne pepper
½ tsp chili powder
15 g chives
15 g parsley
1 sprig rosemary
scallions
pumpkin seeds (optional)
Metric
Imperial

Utensils

  • 2 pots
  • cutting board
  • knife
  • wok
  • cooking spoon

Nutrition per serving

Cal
605
Protein
22g
Fat
24g
Carb
74g

Step 1/3

  • 150 basmati rice
  • 75 green beans
  • 2 carrots
  • 1 zucchini
  • 100 peas
  • 2 pots
  • cutting board
  • knife

Cook basmati rice according to package instructions. In the meantime, chop the beans, carrots, and zucchini, then add to a pot together with the peas. Cover with water and simmer for approx. 4 – 5 min.

Step 2/3

  • 2 tbsp olive oil
  • 2 eggs
  • ¼ tsp sea salt
  • ¼ tsp cayenne pepper
  • ½ tsp chili powder
  • wok
  • cooking spoon

Heat olive oil in a wok, sauté the cooked rice, and stir in the eggs. Once the egg solidifies, add the vegetables, then season with sea salt, cayenne pepper, and chili powder.

Step 3/3

  • 15 chives
  • 15 parsley
  • 1 sprig rosemary
  • 4 scallions
  • pumpkin seeds

Chop chives, parsley, rosemary, and scallions. Stir the rice occasionally, and fold in the herbs. Sauté briefly, season to taste, and serve with pumpkin seeds or sesame seeds. Enjoy!