Fried rice with egg

Rinse the rice cold in a strainer until the water runs clear.

• 150 g Rice

Bring the rice to a boil with 300 ml water and ½ tsp salt in a pot with the lid on.

• 300 ml Water
• Salt

Turn the heat to the lowest setting and cook the rice covered for about 14 minutes. Don't lift the lid.

Meanwhile, while step 3 runs

Meanwhile peel the carrot and cut it into small cubes of about 5 mm.

• 1 Carrot

Meanwhile, while step 3 runs

Cut the green onions into fine rings. Keep the white and green parts separate.

• ½ bunch Green onion

Meanwhile, while step 3 runs

Peel the garlic cloves and mince them finely.

• 2 Garlic cloves

Spread the rice thinly on a large plate or baking sheet and let it cool for about 10 minutes. This makes it grainy instead of mushy. Tip: Leftover rice from the day before saves this time.

Meanwhile, while step 7 runs

Meanwhile whisk the eggs with 1 pinch salt in a bowl.

• 3 Eggs
• Salt

Meanwhile, while step 7 runs

Put the peas in a strainer and pour hot water over them until they are thawed.

• 100 g Peas

Heat a third of the vegetable oil in a large pan over medium heat. Add the eggs and stir until they are just set.

• 1 tbsp Vegetable oil

Put the scrambled eggs on a plate.

Add a little vegetable oil to the pan and heat until it shimmers. Fry the carrot cubes for about 2 minutes, until al dente.

• ½ tbsp Vegetable oil

Add the rest of the vegetable oil and the rice to the pan and press flat. Fry for about 2 minutes without stirring, turn it, and fry for 2 more minutes, until it has crispy spots.

• 1½ tbsp Vegetable oil

Stir in the peas, garlic and white parts of the green onions and fry for about 1 minute.

Pour the soy sauce in along the edge of the pan and stir in until the rice is evenly browned.

• 3 tbsp Soy sauce

Return the scrambled eggs to the pan and mix in. Season with salt and pepper.

• Salt
• Black pepper

Fill the rice into bowls and sprinkle with the green parts of the green onions and sesame.

• 1 tbsp Sesame seeds