| 150 g | basmati rice |
| 75 g | green beans |
| 2 | carrots |
| 1 | zucchini |
| 100 g | peas |
| 2 tbsp | olive oil |
| 2 | eggs |
| ¼ tsp | sea salt |
| ¼ tsp | cayenne pepper |
| ½ tsp | chili powder |
| 15 g | chives |
| 15 g | parsley |
| 1 sprig | rosemary |
| 4 | scallions |
| pumpkin seeds (optional) |
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.
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.
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!
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