Fried Rice with Vegetables and Scrambled Eggs
Fried rice with vegetables and scrambled eggs from Spoonsparrow is always a hit.
Ingredients
- 250 g long‑grain rice
- 1 Garlic clove
- 1 piece ginger (2–3 cm)
- 1 bunch scallions
- 150 g peas (frozen)
- 200 g carrots
- 100 g bean sprouts
- 3 tbsp Sesame oil
- 4 eggs
- 3 tbsp Soy sauce
- pepper to taste
- 40 g pickled ginger or ginger chutney (Asian grocery)
Instructions
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1.
Cook rice in 2.5 times the amount of salted water according to package instructions; let it cool completely.
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2.
Meanwhile, peel and finely chop garlic and ginger. Trim and wash scallions, then slice into thin rings. Peel carrots and cut into sticks. Thaw peas. Rinse bean sprouts in a sieve and drain.
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3.
Heat oil in a wok and stir‑fry scallions and carrots for 3–5 minutes; add garlic, ginger, and peas and cook for another 2 minutes. Add rice and stir for 3 minutes.
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4.
Push the rice mixture to one side of the wok. Whisk eggs with soy sauce and pepper, pour into the center, and scramble until set. Mix into the rice. Sprinkle bean sprouts on top and season with more pepper. Serve fried rice with pickled ginger or ginger chutney.
