Fried rice with vegetables and egg

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
5 1
Delicious and inexpensive - for the rice dish with an Asian touch, you can also fry the leftover rice from the day before in a quick and tasty way. Served with a fresh yoghurt dip
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 350 g Long grain rice
  • 7-10 Tbsp Salt
  • 1 rod/s Leeks
  • 3 Carrots
  • 3 Stem/s Mint or coriander
  • 250 g Whole milk yoghurt
  • 6 TABLESPOONS sweet-and-hot Asian sauce
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 4 TABLESPOONS Soy sauce
  • 2 Eggs

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Meanwhile clean, wash and cut leek into rings. Peel, wash and slice the carrots.

  2. 2

    For the dip, wash the mint, pluck off the leaves and chop finely. Mix yoghurt with 2 tablespoons of asia sauce and mint. Season to taste with salt and pepper.

  3. 3

    Heat the oil in a large frying pan. Fry the leek and carrots for about 3 minutes. Drain the rice and let it drain well. Add to vegetables and fry for about 5 minutes. Stir in the soy sauce and 4 tbsp. Asian sauce. Whisk eggs and season with salt and pepper. Pour into the rice and leave to set for approx. 2 minutes while turning. Season to taste with salt and pepper. Serve with yoghurt dip.

Nutrition Facts

KCAL
540 kcal
CARBS
82 g
FATS
15 g
PROTEINS
16 g