FRIED RICE WITH VEGETABLES & PEAS
INGREDIENTS
- 140 gr basmati rice
- 6 tablespoons vegetable oil
- 2 spring onions
- 1 garlic clove
- 15 g giner
- 1 chili pepper
- 1 carrot
- 1 red bell pepper
- 50 gr peas
- 2 eggs
- 20 g peanuts
- 50 ml soy sauce
- 20 ml rice vinegar
- Salt to taste
INSTRUCTIONS
Cook the rice according to the instructions on the box, then drain and set it aside. Dice the bell pepper and carrot, slice the spring onions, and finely mince the garlic, ginger, and chili pepper.
Heat some oil in a wok over low-medium heat. Add the minced garlic, ginger, and chili pepper, and sauté for about 5 minutes until golden and fragrant. Turn the heat up to high, then add the diced vegetables and peas. Stir-fry for another 5 minutes, stirring often to prevent burning. The vegetables should be roasted but still crispy. Season with a pinch of salt, a drizzle of soy sauce, and a splash of rice vinegar. Transfer them to a plate and set aside.
In the same wok, heat a little more oil and add the cooked rice. Toast it on high heat for about 5 minutes, stirring occasionally. Add the cooked vegetables back to the pan and mix well.
Push the rice and vegetables to one side of the pan, creating space to fry the eggs. Crack the eggs into the empty side and scramble them into small pieces as they cook. Once fully cooked, mix them into the rice and vegetables.
Finish by adding the green part of the spring onions, roughly chopped peanuts, and a little more soy sauce. Stir everything together and serve hot!
