FRIED RICE WITH VEGETABLES

‹ Back to / rice & grain

FRIED RICE WITH VEGETABLES

Serves 4 All levels

Ingredients:

> About 350 g cooked rice, cooled (best when you have leftovers from the day before)
> 1 clove garlic, pressed
> 1-2cm ginger, grated
> Chili flakes, to taste
> 2 tbsp toasted sesame oil
Vegetables of your choice cut into small pieces (1 onion, 1 carrot, cabbage, peas, celery stick...) I use what I have in the fridge
> 3 eggs
> 4 tbsp soy sauce
> 4 tbsp oyster sauce
> Juice of one lime
> Fresh coriander

Directions:

1 |  Heat oil in a wok or large skillet.

2 |  Add ginger, garlic and chili flakes. Stir-fry for 30 seconds.

3 | Add vegetables in order of cooking time (e.g. cabbage should be added after carrots). Cook vegetables until crisp.

4 |  Add rice. Heat it up.

5 | Depending on your taste (and the intensity of the sauce) add about 4 tablespoons of soy sauce and 4 tablespoons of oyster sauce.

6 | Make a hole in the middle of the rice.

7 | Add the eggs and make scrambled eggs.

8 |  Mix the eggs with the rice and vegetables.

9 | Add lime juice.

10 | Serve with fresh coriander.

Enjoy!