Fried rice with egg and vegetables

Ingredients for 4 servings:

• 250 g long grain rice
• 3 eggs
• 1 bunch of spring onions
• 200 g sugar snap peas
• 300 g carrot(s)
• 1 jar mung bean sprouts
• 1 onion(s)
• 1 clove(s) garlic
• 2 limes, untreated
• 3 tbsp sesame oil
• 1 tbsp butter
• Salt and pepper, mixed, from the mill
• Soy sauce
• Coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the rice in lightly salted water according to the package instructions, then drain and let cool. Trim the spring onions and sugar snap peas, peel the carrots, rinse everything and cut into julienne strips. Peel the onion and garlic clove and finely dice. Drain the mung bean sprouts in a sieve and briefly rinse under hot running water and let drain. Juice 1 lime and cut the other into wedges. Beat the eggs. Heat the sesame oil in a wok and sauté the diced onion and garlic until translucent. Then push the pan to the side and add the prepared vegetables and fry for about 2 minutes. Push the pan to the side and add the rice and butter, mix everything together and fry for about 1 minute. Pour the beaten eggs over the eggs and let them set. Season with soy sauce, lime juice, a few grinds of mixed pepper, and a pinch of salt if desired (be careful with the salt, though, as the soy sauce is also salty!). Ladle into bowls and garnish with coriander leaves and lime wedges.