Egg fried rice with vegetables

Based on 8 ratings

Ida

Community Member

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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
22 g
Fat
24 g
Carb
74 g
  • Step 1/3

    • 150 g basmati rice
    • 75 g green beans
    • carrots
    • zucchini
    • 100 g 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
    • 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 g chives
    • 15 g parsley
    • 1 sprig rosemary
    • 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!