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🍽️ Fried Rice with Sunny-Side-Up Egg

719 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• salt
• 400 g pork tenderloin
• 2 garlic cloves
• 4 tbsp soy sauce
• 300 g large prawns (ready for kitchen; peeled and deveined)
• 2 red bell peppers
• 1 onion
• 3 spring onions
• 2 tbsp sesame oil
• pepper
• 0.5 tsp turmeric
• 1 tsp curry powder
• 4 eggs
• 2 tbsp butter
• 3 tbsp unsalted peanuts (roasted and chopped)

Instructions

1. 1. Bring 500 milliliters of water to a boil. Add a pinch of salt. Cook the rice in it for 20 minutes. Remove the pot from the heat. Let the rice cool down briefly.
2. 2. Wash the meat. Pat it dry with a kitchen towel. Cut it into thin strips. Peel the garlic. Chop it finely. Mix the meat with the garlic and 2 to 3 tablespoons of soy sauce. Put the marinade in the refrigerator for 30 minutes.
3. 3. Wash the shrimp. Pat them dry. Wash the bell pepper. Cut it in half. Remove the seeds and white inner walls. Cut the bell pepper into strips. Peel the onion. Cut it into strips as well. Wash the spring onions. Trim the ends. Cut the spring onions diagonally into thin rings.
4. 4. Heat the oil in a wok. Add the drained meat. Fry it for 2 to 3 minutes. Remove the meat from the wok. Place it on a plate.
5. 5. Add the shrimp to the wok. Fry them for 1 to 2 minutes. Remove the shrimp. Place them on the plate. Add the rice, onion, and bell pepper to the wok. Fry everything for 2 to 3 minutes. Add the meat and shrimp back into the wok. Season with the remaining marinade, pepper, turmeric, and curry.
6. 6. Melt the butter in a pan. Fry the eggs in it to make sunny-side-up eggs. Set aside 4 tablespoons of the spring onions. Mix the rest of the spring onions with the rice. Fill the rice into deep plates. Place a sunny-side-up egg on each plate. Sprinkle the rice with chopped peanuts. Garnish with the 4 tablespoons of spring onions. Serve the dish.

Nutrition per serving

• kcal: 719
• Protein: 54 g · Fett/Fat: 28 g · Carbs: 61 g