← All recipes

🍽️ Vegetable Scrambled Egg Pan with Rice

318 kcal · 30 min · 4 servings

Ingredients

• 250 g brown rice
• 1 clove of garlic
• 1 piece ginger (2–3 cm)
• 1 bunch spring onions
• 150 peas (frozen)
• 200 g carrots
• 100 g bean sprouts
• 3 tbsp sesame oil
• 4 eggs
• 3 tbsp soy sauce
• pepper
• 40 g pickled ginger or ginger chutney (Asian store)

Instructions

1. 1. Cook the rice in two and a half times the amount of salted water, exactly according to the instructions on the package.
2. 2. Let the cooked rice cool down completely.
3. 3. Peel the garlic clove and the ginger root.
4. 4. Finely chop the garlic and the ginger.
5. 5. Remove the tough ends of the spring onions and wash them.
6. 6. Slice the spring onions into thin rings.
7. 7. Peel the carrots.
8. 8. Cut the carrots into small batons.
9. 9. Let the peas thaw.
10. 10. Rinse the sprouts in a sieve under running water.
11. 11. Let the sprains drain well.
12. 12. Heat the oil in a wok.
13. 13. Fry the spring onions and the carrots in the wok for three to five minutes.
14. 14. Add the chopped garlic, the chopped ginger, and the peas.
15. 15. Fry the mixture for another two minutes.
16. 16. Add the cooled rice.
17. 17. Fry the rice while stirring constantly for three minutes.
18. 18. Push the rice and vegetable mixture to the edge of the wok.
19. 19. Whisk the eggs in a bowl.
20. 20. Season the eggs with soy sauce and pepper.
21. 21. Pour the egg mixture into the center of the empty wok bottom.
22. 22. Fry the eggs until they are set.
23. 23. Mix the cooked eggs with the rice mixture.
24. 24. Sprinkle the sprouts over it.
25. 25. Season the entire dish again with pepper.
26. 26. Serve the fried rice with pickled ginger or ginger chutney.

Nutrition per serving

• kcal: 318
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 33 g