Illes fried rice in the old German style

Ingredients for 2 servings:

• 90 g Basmati
• 250 ml salt water
• 2 eggs
• ½ tsp vegetable broth, granulated
• 1 pinch of salt and pepper
• 1 tsp olive oil
• 1 tbsp oil (peanut oil)
• 1 small can of peas and carrots 150 g or golden corn

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-suitable

Cook the rice in boiling salted water for about 10 minutes, until al dente but not mushy. Whisk the eggs and stir in the vegetable stock granules and pepper. Add the olive oil to the pan, add the eggs, and let them scramble. Crumble the egg into pieces and remove from the pan. Add the peanut oil to the pan, heat up, then add the well-drained rice and fry until lightly browned. The toasted rice tastes heartier and nuttier! Just before serving, add the egg and mix. Adding a small can of peas and carrots or golden corn (well drained) before serving prevents the rice from becoming too dry. My simple roast pork goes well with it! WW per person 6.5 P.