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🍽️ Vegetable Fried Rice

470 kcal · 30 min · 4 servings

Ingredients

• Long-grain rice 300 g
• Salt Pinch
• Zucchini 1 pc.
• Pepper, red 1 pc.
• Carrots 2 pc.
• Spring onions 1 bunch
• Garlic cloves 1 pc.
• Ginger, fresh 10 g
• Oil 3 tbsp
• Soy sauce 3 tbsp
• Curry powder Pinch
• Pepper, black ground Pinch
• Eggs 3 pc.

Instructions

1. 1. Bring about 700 milliliters of salted water to a boil in a pot.
2. 2. Add the rice to the boiling water.
3. 3. Cover the pot and cook the rice over medium heat for about 10 to 12 minutes.
4. 4. Drain the cooked rice in a colander and let it drip dry.
5. 5. Wash the zucchini thoroughly and cut off the ends.
6. 6. Halve the zucchini lengthwise and slice it.
7. 7. Wash the bell pepper, halve it, and remove the seeds and core.
8. 8. Cut the bell pepper into coarse cubes.
9. 9. Wash the carrots, peel them, and cut them lengthwise into quarters.
10. 10. Cut the carrot quarters into bite-sized pieces.
11. 11. Wash the spring onions and pat them dry.
12. 12. Remove the root ends of the spring onions and slice them into rings.
13. 13. Peel the garlic and the ginger.
14. 14. Finely chop the garlic and the ginger.
15. 15. Heat 2 tablespoons of oil in a frying pan over medium heat.
16. 16. Fry the ginger and garlic for about 1 minute.
17. 17. Add the zucchini, bell pepper, and carrots to the pan.
18. 18. Fry the vegetables together for about 3 minutes.
19. 19. Stir the spring onions into the vegetables.
20. 20. Season the mixture with 1 tablespoon of soy sauce, curry, and pepper.
21. 21. Remove the vegetables from the pan and set them aside.
22. 22. Heat 1 tablespoon of oil in the same pan over medium heat.
23. 23. Fry the cooked rice for about 2 minutes until the moisture has evaporated.
24. 24. Whisk the eggs in a bowl with 2 tablespoons of soy sauce.
25. 25. Push the rice to the side in the pan so that the bottom is visible.
26. 26. Pour the egg mixture into the cleared area of the pan.
27. 27. Fry the eggs together with the rice, stirring constantly, for about 2 minutes.
28. 28. Add the prepared vegetables back into the pan.
29. 29. Mix everything well together.
30. 30. Taste the fried rice and adjust the seasoning to your liking.
31. 31. Plate the rice and serve it hot.

Nutrition per serving

• kcal: 470
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 68 g