Vegetable Fried Rice with Egg

Bring the water to a boil in a pot with a good pinch of salt over high heat.

• 1 l Water
• Salt

Rinse the rice in a sieve under cold water until the water is almost clear. This keeps the grains loose later on.

• 150 g Rice

Add the rice to the boiling water and cook uncovered for about 12 minutes until tender but not mushy.

Meanwhile, while step 3 runs

Meanwhile, peel the onion and dice it small.

• 1 Onion

Meanwhile, while step 3 runs

While the rice cooks, peel the carrots and cut them into small cubes, about the size of peas.

• 2 Carrots

Meanwhile, while step 3 runs

Meanwhile, whisk the eggs with a pinch of salt in a bowl.

• 2 Eggs
• Salt

Drain the rice in a sieve, let it drain well and spread it out on a large plate so the steam can escape.

Heat half the vegetable oil in a large pan over high heat until it shimmers.

• 1 tbsp Vegetable oil

Add the onion and carrots and stir-fry for about 4 minutes until the carrots are tender-crisp.

Add the peas and fry for about 2 minutes until they're hot.

• 150 g Peas

Push the vegetables to the edge, add the rest of the oil to the middle and pour in the eggs. Stir for about 1 minute until scrambled.

• 1 tbsp Vegetable oil

Add the rice, drizzle with the soy sauce and mix everything together.

• 2 tbsp Soy sauce

Fry over high heat for about 3 minutes, turning only now and then, until the rice is hot and slightly crispy.

Taste and add a little more salt if needed.

• Salt

Divide the fried rice between plates and serve hot.