Vegetable fried rice

Cooled boiled rice stir fried with egg, carrot, green peas and bell pepper in soy and sesame oil.

Nutrients

For entire dish

Calories

648 kcal

Protein

17.8 g

Carbohydrates

89.6 g

Fat

24.1 g

Fiber

6.5 g

Ingredients

• White rice — 90 g
• Chicken egg — 50 g
• Carrot — 50 g
• Peas — 40 g
• Bell pepper — 50 g
• Green onion — 15 g
• Garlic — 5 g
• Soy sauce — 15 g
• Sesame oil — 8 g
• Sunflower oil — 10 g

Cooking instructions

1. Rinse the rice and boil it for 15 minutes then cool it completely.
2. Dice the carrot and the bell pepper.
3. Mince the garlic.
4. Slice the green onion.
5. Beat the egg in a small bowl.
6. Heat the sunflower oil in a wok over high heat.
7. Scramble the egg for 1 minute and set it aside.
8. Stir fry the carrot and bell pepper for 3 minutes.
9. Add the green peas and garlic and cook for 1 minute.
10. Add the cold rice and toss for 3 minutes.
11. Pour in the soy sauce and sesame oil and stir well.
12. Return the egg to the wok and mix through.
13. Scatter the green onion over the rice and serve hot.