Egg fried rice with vegetables

Ingredients for 3 servings:

• 1 cup rice
• 300 g vegetables, e.g. peas, carrots, broccoli and peppers
• 1 small onion(s)
• 8 tbsp olive oil
• 3 tsp sesame oil or nut oil
• rosemary
• 3 eggs
• 1 tsp curry powder
• 1 tsp paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the rice with a little rosemary, ideally the day before. Cook the vegetables. Crack the eggs, add a little salt, 3 teaspoons of sesame oil and whisk with a fork. Chop the onion and fry in about 4 tablespoons of olive oil, then add the vegetables. The vegetables should not brown, however. Then remove the vegetables from the pan and fry the rice briefly in 4 tablespoons of olive oil. Be careful, the rice burns quickly! Now add the vegetables back in and add herbs if desired. Crack the eggs into the pan on top, add the spices and mix well until the eggs are set. You can vary the spices and vegetables as you like. For example, I added some curry leaves.