Scrambled egg fried rice
Scrambled egg fried rice
773kcal Per person
26g Protein
102g Carbs
29g Fat
18g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ cube vegetable bouillon
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 carrot
- 1 scallion
- 1 egg
- 1 ½ tablespoon olive oil (23 ml)
- ¾ cup garden peas (frozen) (196 g)
- ½ teaspoon ground cumin (1 g)
- ½ teaspoon turmeric (1 g)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon teriyaki sauce (15 ml)
Preparing this recipe
- Cook the rice along with half a bouillon cube until it's tender according to the instructions on the packaging.
- Finely chop the garlic clove and grate the slice of ginger. Cut the carrot into small cubes and the scallion into rings.
- Whisk the egg in a small bowl with a fork.
- Heat half of the oil in a frying pan. Add the egg to the pan and stir every five seconds with a spatula to make scrambled egg. Turn off the heat as soon as the egg starts to set. Let it sit for a moment.
- Heat the remaining half of the oil in a wok. Sauté the garlic and ginger in it for about a minute. Add the carrot and garden peas and sauté them for 4 minutes. Add the cumin, turmeric, soy sauce and teriyaki sauce to the pan. Heat this for a minute.
- Stir the cooked rice and scallion into the wok and sauté for about 2 minutes. Mix in the scrambled egg. Season the entire dish with salt and pepper to taste. Serve the fried rice on a plate.
Tip van FitChef
Serve refreshing cucumber on the side of the fried rice.
