John Myers
Fried Rice with Mixed Vegetables and Egg
The perfect fried rice with mixed vegetables and egg recipe with a picture and simple step-by-step instructions.
- 100 g / Makes approx. 340 g cooked rice Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 1 tsp Ground turmeric
- 100 g Carrots
- 100 g Leek
- 100 g Chinese cabbage
- 100 g Red pepper
- 100 g Yellow pepper
- 50 g Celery
- 20 g 1 rote Chilischote
- 10 g 1 Stück Ingwer
- 5 g 1 Knoblauchzehe
- 2 tbsp Peanut oil
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 2 piece Eggs
- 50 ml Milk
- 0,5 tsp Ground turmeric
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Sunflower oil
- 3 piece Radishes for garnish
- Basmati rice (100 g) in salted water (½ teaspoon salt) with ground turmeric (1 teaspoon) bring to the boil, put on the lowest flame and cook covered for approx. 20 minutes, tear through with a fork and let cool down well. Makes about 340 g cooked rice and it’s best to cook the rice the day before! Clean the vegetables (carrots, leek, Chinese cabbage, paprika and celery) and cut everything into fine strips. Clean / core the chilli pepper, wash and cut into fine cubes. Peel and finely dice the ginger and clove of garlic. Beat the eggs and whisk roughly with milk (50 ml), ground turmeric (½ teaspoon) and coarse sea salt from the mill (2 big pinches). Heat sunflower oil (1 tbsp) in a pan, add the egg mixture and bake a pancake at a low temperature. Let cool, take out and cut into strips. Heat the wok, add peanut oil (2 tbsp), heat and add the vegetables (ginger cubes + garlic clove cubes + chilli pepper cubes and carrot strips + leek strips + Chinese cabbage strips + red / yellow paprika strips + celery strips) and fry / stir-fry. With sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken broth), coarse sea salt from the mill (3 big pinches), colorful pepper from the mill (3 big pinches) and sugar (1 big pinch) season. Let everything simmer / stew for approx. 6 – 8 minutes. Add / fold in the pre-cooked rice and finally add / fold in the egg strips. Divide everything into 3 small bowls and garnish with a radish each and serve with chopsticks.
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