Green Stir-Fry Rice from the Wok

Ingredients

• 100 g Parboiled Rice
• Salt
• 150 g small kohlrabi (0.5 small kohlrabi)
• 2 Spring Onions
• 2 tbsp Rapeseed oil
• 100 g peas (frozen)
• 2 Eggs
• 2 tbsp milk (1.5% fat)
• Pepper
• soy sauce (optional)

Instructions

1. 1.

   Place the rice in a pot and heat. Add 200 ml water, ½ tsp salt, bring to a boil once, then reduce heat and simmer covered for about 10 minutes.

2. 2.

   Meanwhile, peel and clean half of the kohlrabi. Slice into rounds, then cut into thin strips. Wash, dry, finely chop the tender kohlrabi greens and set aside.

3. 3.

   Trim and wash spring onions, cutting them into thin rings.

4. 4.

   Heat oil in a wok or deep pan. Stir-fry the kohlrabi for about 5 minutes while constantly stirring.

5. 5.

   Add the spring onions and stir-fry another 2–3 minutes. Mix in the rice and peas, continuing to stir for another 4–5 minutes.

6. 6.

   Whisk eggs, milk, a pinch of salt, and pepper with a fork in a bowl.

7. 7.

   Push the vegetable and rice mixture to one side of the wok with a wooden spoon. Pour the egg mixture into the center and let it set over medium heat. Stir everything together, sprinkle with chopped kohlrabi leaves, and serve. Offer soy sauce on the side if desired.