John Myers
Ingredients for 4 servings:
- 600 g rice, cooked
- 3 eggs
- ½ lemon(s), juice
- Thyme
- Salt or soy sauce
- pepper
- oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
quick, also good for breakfast
Heat a pan or wok and heat the oil until hot. Add the cooked rice and stir-fry for a while, stirring occasionally, on high heat. Season with pepper and salt or soy sauce, lemon juice, and thyme. Whisk the eggs and pour them over the rice, stirring thoroughly again to create nice eggy bits. Season to taste with pepper and salt or soy sauce. Stir thoroughly after each ingredient before adding the next. The length of frying time depends on the desired brownness and consistency of the rice and eggs. I always fry the rice for about 10 minutes, then add the spices and egg, and then fry it whole for another 10 minutes. Of course, you can also add vegetables (e.g., peppers or peas) or meat (but this should start the frying process), but we like it best this way, also for breakfast or as a warm addition to brunch.
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