/Fried rice with eggs, peas and sweet corn

 

Fried rice with eggs, peas and sweet corn

Fried rice is an easy way to make rice interesting! It's also an easy way to get rid of your leftover rice and vegetables, and you have a new dish.

Fried rice is a delicious way to enjoy rice, especially if you don't like rice.

Course Tags Side dish, Vegetarian
Cuisine Tags Chinese
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Extravagance House

Ingredients

Orezul

  • 200 g white rice, preferable basmati rice or long grain rice
  • 600 ml water
  • 1 tsp coarse salt

Legumele

  • 50 g frozen peas
  • 50 g frozen sweet corn
  • 40 g carrots
  • 40 g spring onions
  • 40 g butter
  • 1/2 tsp coarse salt
  • 1/2 tsp black pepper
  • 2 tbsp soy sauce
  • 2 eggs

Instructions

The rice

  1. Wash the rice till the water is clean.

  2. Boil for 15-20 minutes, in salted hot water.

  3. After 15 minutes check to see if the rice is done. If is done, turn off the heat and leave 5 minutes in the pot. It should absorb all remaining water. If you still have water, just drain.

The vegetables

  1. Prepare ingredients.

  2. Dice the carrot in small cubes.

  3. Boil the carrots for 5 minutes in salted hot water.

  4. Add peas and sweet corn and boil for another 5 minutes.

  5. Slice the spring onion. Put some aside for serving.

  6. Drain the vegetables.

  7. Put the butter in a pan to melt.

  8. Saute spring onions for 3-5 minutes.

  9. Add boiled vegetables and cook for 2-3 minutes.

  10. Add eggs and stir fast, till the eggs cook, for 2-3 minutes.

  11. Add boiled rice, salt, black pepper and soy sauce. Cook another 3-5 minutes.

  12. Serve the fried rice as a side dish or on its own.

    Is delicious with Shrimp in garlic sauce and with Sweet-Spicy Crispy Korean Chicken.

Enjoy!

    Notes

    Here you can find recipes to pair with fried rice:

    Shrimp in Garlic Butter Sauce,

    Sweet-Spicy Crispy Korean Chicken.

     

    By | 2021-09-01T01:07:46+00:00 October 5th, 2019|1 Comment

    About the Author:

    Extravagance House

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