Print Options:

15 minute Egg Fried Rice with Vegetables

Rice with vegetables

A quick recipe for Asian egg fried rice with loads of flavour! All you need is rice, eggs, vegetables, soy sauce and a  summer mood. Ιdeal for a light lunch or dinner but also a great side dish to accompany chicken, beef or shrimps/prawns. This recipe is highly versatile; terrific as it is, but totally adaptable to add what you want. Enjoy!!!

Cooking Method ,
Cuisine
Course ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Servings 2
Calories 380 kcal per serving
Best Season Summer
Ingredients
  • 75 g jasmine rice (uncooked)
  • 75 g zucchini (finely sliced)
  • 1 carrot (medium, peeled, finely sliced or julienne or diced)
  • 2 spring onions (trimmed, finely chopped)
  • 1/2 tsp ginger (ground)
  • 30 ml white wine (dry)
  • 1 egg
  • 20 ml soy sauce (dark)
  • 3 tbsp vegetable oil
  • parsley (finely chopped)
  • chili paste (sambal oelek) (optional)
Instructions

  1. Heat 2 parts of lightly salted water to boil. Add 1 part rice, stir and let it boil on very low heat with the lid closed for about 20 minutes until it absorbs all the water. Cover and refrigerate for up to one day before using. 

    The rice needs to be cold as it dries out in the fridge and has the right texture for the recipe. Freshly cooked rice is too wet so it makes clumps.

  2. Heat the oil in a large nonstick pan or wok then add the zucchini, carrots, spring onions and ginger. Stir fry over medium heat for about 3 minutes until they start to turn soft. Add the wine and let it evaporate substantially, so only the flavor remains behind.

  3. Crack the egg into a small bowl and beat. Add the beaten egg to the wok, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.

  4. Add the cold cooked rice to the wok and cook for several minutes, until the rice is heated through. If there are large clumps of rice, break them apart with your spatula. 

  5. Now add the soy sauce to the wok and stir thoroughly through the rice and vegetables to ensure it is all coated. Season to taste. Remove from heat.
    Be careful with salt. Soy sauce is salty.

  6. Garnish with the chopped green parts of spring onions and parsley. Serve immediately. To make it spicy, pour over chili paste (Sambal Oelek).

Notes
  • You can use whatever vegetables you want for this recipe. Corn, bell peppers, green beans and peas are also great options.
  • The recipe idea comes from "Gastronomos" magazine.
Read it online: https://catinmykitchen.gr/recipe/egg-fried-rice-with-vegetables/

Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.