← All recipes

🍽️ Crispy Rice Pan with Peas and Egg

420 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• 100 g cooked ham
• 2 carrots
• 2 eggs
• 2 tbsp heavy cream
• salt
• pepper (from a mill)
• 4 tbsp oil
• 50 g peas (frozen) to taste
• 1 tbsp chive rings

Instructions

1. 1. Put the rice into a pot.
2. 2. Pour in 400 to 500 milliliters of water.
3. 3. Lightly salt the water.
4. 4. Bring everything to a boil.
5. 5. Reduce the heat to the lowest setting.
6. 6. Cover the pot.
7. 7. Let the rice cook for about 20 minutes.
8. 8. Remove the pot from the stove.
9. 9. Let the rice cool down completely.
10. 10. Cut the ham into cubes about 1 centimeter in size.
11. 11. Peel the carrots.
12. 12. Wash the carrots.
13. 13. Cut the carrots into small cubes as well.
14. 14. Beat the eggs into a bowl.
15. 15. Add the cream.
16. 16. Lightly salt the egg mixture.
17. 17. Whisk everything well with a fork.
18. 18. Heat a wok or a large frying pan over high heat.
19. 19. Add 2 tablespoons of oil to the hot pan.
20. 20. Pour the egg mixture into the pan.
21. 21. Swirl the pan to spread the egg evenly.
22. 22. Cook the egg like a thin pancake.
23. 23. Flip the egg if necessary.
24. 24. Crumble the cooked egg into small pieces.
25. 25. Remove the egg from the pan.
26. 26. Place the egg in the oven.
27. 27. Keep the egg warm at 80 degrees Celsius.
28. 28. Add the diced ham to the wok.
29. 29. Add the diced carrots.
30. 30. Add the thawed peas to the pan.
31. 31. Fry the vegetables for about 1 minute while stirring.
32. 32. Pour about 50 milliliters of water into the pan.
33. 33. Let the water evaporate.
34. 34. Add the cooled rice to the pan.
35. 35. Season with salt and pepper to taste.
36. 36. Fry the rice for about 2 minutes while stirring.
37. 37. Fold in the egg pieces.
38. 38. Sprinkle the dish with chives.
39. 39. Serve the pan immediately.

Nutrition per serving

• kcal: 420
• Protein: 15 g · Fett/Fat: 16 g · Carbs: 54 g