Chinese vegetable fried rice

Name: Chinese vegetable fried rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 400 g day-old cooked jasmine rice; 100 g frozen peas; 1 medium carrot (diced small); 2 large egg (lightly beaten); 3 stalk scallions (sliced); 2 clove garlic (minced); 2 tbsp sauce de soja; 1 tsp huile de sésame; 2 tbsp neutral oil; 1 pinch white pepper

Cantonese-style fried rice with peas, carrots, and egg ribbons. Best with day-old rice — fresh rice steams instead of fries.

⏱ 20min✂ 5préparation👤 3pers.🧊 3dfrigo420kilocalories12 gP64 gC12 gF

Végétarien📦 Cuisinier par lots

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
11 %
Calcium
4 %
B12
17 %
Oméga-3
18 %
Zinc
19 %

Ingrédients

•400 g day-old cooked jasmine rice
•100 g frozen peas
•1 medium carrot (diced small)
•2 large egg (lightly beaten)
•3 stalk scallions (sliced)
•2 clove garlic (minced)
•2 tbsp sauce de soja
•1 tsp huile de sésame
•2 tbsp neutral oil
•1 pinch white pepper

Étapes

1.Heat 1 tbsp oil in a wok over high heat; scramble eggs 30 sec; set aside.
2.Add remaining oil + garlic + carrot; stir-fry 90 sec.
3.Add cold rice; break up clumps with the back of a spoon; toss 2 min.
4.Stir in peas; toss 1 min.
5.Drizzle soy sauce + sesame oil; fold in scrambled egg + scallions.
6.Finish with a pinch of white pepper; serve immediately.

Traduction en cours — version anglaise affichée.