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🍽️ Asian-style fried rice with vegetables

298 kcal · 30 min · 4 servings

Ingredients

• 150 g Basmati rice
• 1 Carrot
• 1 Bell pepper
• 1 Zucchini
• 200 g Napa cabbage
• 100 g Frozen peas
• 1 Onion
• 1 tbsp Ghee
• 1 tsp Ginger
• 2 Garlic cloves
• 1 tbsp Soy sauce
• 1 pinch Sugar
• 1 tbsp Lemon juice
• 2 tsp Seed oil
• 2 Eggs

Instructions

1. 1. Rinse the rice in a sieve under running water.
2. 2. Place the rice in a pot and cover it with 1 liter of water.
3. 3. Lightly salt the water and bring it to a boil.
4. 4. Cook the rice over low heat for about 20 minutes until it is al dente.
5. 5. Drain the cooked rice into a sieve.
6. 6. Rinse the rice briefly with cold water to cool it down.
7. 7. Wash the vegetables thoroughly.
8. 8. Remove any tough stems or inedible parts.
9. 9. Cut the vegetables (except the peas) into long, thin strips.
10. 10. Heat ghee (clarified butter) in a large frying pan.
11. 11. Add grated ginger and chopped garlic to the pan.
12. 12. Sauté the garlic and ginger mixture briefly until fragrant.
13. 13. Add the prepared vegetable strips and the peas to the pan.
14. 14. Season with soy sauce, sugar, and a pinch of salt.
15. 15. Fry the vegetables over medium heat for about 4 minutes.
16. 16. Add the cooked rice and one tablespoon of water to the pan.
17. 17. Add the lemon juice.
18. 18. Mix all ingredients thoroughly.
19. 19. Heat oil in a second, separate frying pan.
20. 20. Fry the eggs to make scrambled eggs.
21. 21. Plate the fried rice with vegetables.
22. 22. Top with the scrambled eggs.

Nutrition per serving

• kcal: 298
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 40 g