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 sos sojowy; 1 tsp olej sezamowy; 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✂ 5krojenie👤 3porcji🧊 3dlodówka420kcal12 gP64 gC12 gF

Wegetariański📦 Meal prep

Mikro na porcję

% dziennego zapotrzebowania dorosłego (FDA/EFSA średnia)

Żelazo
11%
Wapń
4%
B12
17%
Omega-3
18%
Cynk
19%

Składniki

•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 sos sojowy
•1 tsp olej sezamowy
•2 tbsp neutral oil
•1 pinch white pepper

Kroki

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.

Tłumaczenie w trakcie — pokazana wersja angielska.