🍽️ Fried Rice with Sunny-Side-Up Egg

Name: Fried Rice with Sunny-Side-Up Egg
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g long-grain rice; salt; 0.5 small eggplant; 1 young zucchini; 1 small red bell pepper; 100 g cocktail tomatoes; 1 sprig rosemary; 2 sprigs thyme; 2 sage leaves; 4 garlic cloves; 4 tbsp olive oil; pepper (from a grinder); 4 tbsp freshly grated parmesan; 1 tbsp butter; 2 eggs; salt; chili powder; 2 tbsp freshly grated parmesan

772 kcal · 30 min · 4 servings

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Ingredients

150 g long-grain rice
salt
0.5 small eggplant
1 young zucchini
1 small red bell pepper
100 g cocktail tomatoes
1 sprig rosemary
2 sprigs thyme
2 sage leaves
4 garlic cloves
4 tbsp olive oil
pepper (from a grinder)
4 tbsp freshly grated parmesan
1 tbsp butter
2 eggs
salt
chili powder
2 tbsp freshly grated parmesan

Instructions

1. Rinse the rice under cold running water and let it drain well.
2. Place the rice in a pot and add double the amount of water (measure the water in a cup beforehand).
3. Salt the water and bring everything to a boil.
4. Reduce the heat to low and let the rice simmer for about 15 minutes until the water is absorbed.
5. Transfer the cooked rice to a bowl and let it cool down completely.
6. Wash and clean the vegetables thoroughly.
7. Cut the eggplant and zucchini into small cubes.
8. Cut the bell pepper into thin strips.
9. Halve the tomatoes.
10. Rinse the herbs and shake them dry.
11. Finely chop the herbs.
12. Peel the garlic and chop it finely as well.
13. Heat a wok or a large frying pan.
14. Add 2 tablespoons of oil to the hot pan.
15. Spread the cooled rice evenly in the pan.
16. Fry the rice over high heat for 3 minutes without stirring.
17. Stir the rice and fry it for another 1 to 2 minutes.
18. Remove the rice from the pan and place it on a plate.
19. Cover the rice to keep it warm.
20. Heat the remaining oil in the same pan.
21. Fry the eggplant, zucchini, and bell pepper for 4 to 5 minutes.
22. Add the chopped herbs and garlic.
23. Fry the vegetables for another 1 to 2 minutes.
24. Season the vegetables with salt and pepper.
25. Return the prepared rice to the pan.
26. Add the halved tomatoes.
27. Add the cheese and stir everything well.
28. Cover the pan and let the dish steep for a short while.
29. Melt butter in a separate small frying pan.
30. Carefully crack the eggs into the hot pan.
31. Fry the eggs over medium heat until the egg white starts to set.
32. Season the eggs with salt and chili.
33. Sprinkle cheese over the eggs.
34. Continue frying the eggs until the yolk is firm.
35. Place the finished sunny-side-up eggs on top of the fried rice.

Nutrition per serving

kcal: 772
Protein: 27 g · Fett/Fat: 42 g · Carbs: 71 g