Cheap, easy and quick fried rice

Ingredients for 4 servings:

• 300 g rice (dry weight)
• 2 spring onions
• 1 large carrot(s)
• 1 tbsp olive oil
• 4 mushrooms, finely chopped
• 2 eggs, size M
• 120 g corn
• 100 g peas, frozen
• 5 tbsp soy sauce
• 1 pinch(s) of salt and pepper
• 1 cup of natural yogurt
• some spring onion(s), sliced
• 1 lemon slice(s) or lime slice

Instructions

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

Rice with vegetables and egg

Cook the rice the day before; it should definitely be cold by now. Finely slice or dice the spring onions and carrot and fry them lightly in hot oil over medium heat for about 4 minutes. Add the finely chopped mushrooms and fry for another 2 minutes, stirring. Add the cold rice to the pan and mix everything well. Fry for another 10 minutes. Spread the rice around the edges of the pan. Crack the eggs into the center of the pan and let them set, stirring constantly. Add the peas and corn and mix everything well. Season the rice to taste and fry for as long as you like. Serve garnished with a dollop of yogurt, spring onion slices, and a slice of lemon (or lime). Tips: This dish cooks faster in a wok. Rice can also be substituted for noodles. Leeks, zucchini, bell peppers, ginger, broccoli, chili flakes, coriander leaves, peanuts, curry powder, etc. also go well with it.