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🍽️ Japanese Vegetable Stir-Fry with Fried Rice

430 kcal · 30 min · 4 servings

Ingredients

• Long-grain rice 300 g
• Salt Pinch
• Organic Limes 1 pc.
• Carrots 3 pcs.
• Cabbage 2 pcs.
• Sugar snap peas 300 g
• Spring onions 1 bunch
• Oil 3 tbsp
• Pepper, black ground Pinch
• Soy sauce 4 tbsp
• Eggs 2 pcs.
• Honey 1 tsp

Instructions

1. 1. Put the rice into a pot.
2. 2. Pour about 700 milliliters of salted water over it.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to low.
5. 5. Let the rice cook for about 15 minutes.
6. 6. Wash the lime thoroughly.
7. 7. Cut the lime in half.
8. 8. Squeeze the juice from the lime.
9. 9. Wash the carrots, kohlrabi, and snow peas.
10. 10. Peel the carrots.
11. 11. Cut the carrots lengthwise into four strips.
12. 12. Dice the carrot strips into small cubes.
13. 13. Peel the kohlrabi.
14. 14. Remove the woody parts from the kohlrabi.
15. 15. Dice the kohlrabi into small cubes as well.
16. 16. Pat the spring onions dry.
17. 17. Slice the white parts of the spring onions into thin rings.
18. 18. Slice the green parts of the spring onions into thin rings.
19. 19. Heat 2 tablespoons of oil in a pan over high heat.
20. 20. Add the carrots, kohlrabi, and white spring onion rings to the pan.
21. 21. Sauté the vegetables for about 3 minutes.
22. 22. Season the vegetables with salt and pepper.
23. 23. Add half of the green spring onion rings to the vegetables.
24. 24. Add the snow peas to the vegetables.
25. 25. Deglaze the vegetables with soy sauce.
26. 26. Pour in about 100 milliliters of water.
27. 27. Cover the pan.
28. 28. Simmer the vegetables over low heat for about 2 minutes.
29. 29. Heat 1 tablespoon of oil in another pan over medium heat.
30. 30. Add the cooked rice to the pan.
31. 31. Fry the rice for about 2 minutes.
32. 32. Continue frying the rice until no liquid remains in the pan.
33. 33. Push the rice to the side of the pan.
34. 34. Make sure the bottom of the pan is visible.
35. 35. Whisk the eggs in a bowl.
36. 36. Add the remaining green spring onion rings to the eggs.
37. 37. Season the egg mixture with salt and pepper.
38. 38. Pour the egg mixture over the rice.
39. 39. Fry the eggs while stirring constantly.
40. 40. Fry the eggs for about 2 minutes.
41. 41. Add honey to the vegetable pan.
42. 42. Add the lime juice to the vegetable pan.
43. 43. Season the vegetable pan to taste with salt and pepper.
44. 44. Plate the rice and vegetables.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 430
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 65 g