Main Course

Vegetarian Egg Fried Rice

Name: Vegetarian Egg Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portioner
Cuisine: chinese
Ingredients: 3 kop cooked rice cold, day-old; 3 stk. large egg; 1 spsk. sesame oil; 3 spsk. soy sauce; 1 spsk. rice vinegar; 1 tsk. sugar; 2 spsk. vegetable oil; 0,5 stk. yellow onion diced; 2 fed garlic minced; 1 stk. carrot finely diced; 0,5 kop frozen pea; 2 stk. green onion sliced

This quick and easy vegetarian egg fried rice is a perfect weeknight meal. Fluffy rice, scrambled eggs, and colorful vegetables are stir-fried in a savory sauce. It's a satisfying dish that comes together in minutes.

En original opskrift af Forkin

Tid i alt: 25 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 461 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

3 kopcooked rice, cold, day-old
3 stk.large egg
1 spsk.sesame oil
2 spsk.vegetable oil
0,5 stk.yellow onion, diced
2 fedgarlic, minced
1 stk.carrot, finely diced
0,5 kopfrozen pea

sauce

3 spsk.soy sauce
1 spsk.rice vinegar
1 tsk.sugar

garnish

2 stk.green onion, sliced

Udstyr

wok · spatula · skillet · small bowl

Fremgangsmåde

Trin for trin

1
Whisk the large eggs in a small bowl until well combined.
Ca. 1 min.
2
In another small bowl, whisk together the soy sauce, rice vinegar, and sugar for the sauce.
Ca. 1 min.
3
Heat half of the vegetable oil in a large wok or skillet over medium-high heat.
Ca. 1 min.
Kokkens note: Ensure your wok or skillet is hot enough before adding ingredients for a good stir-fry.
4
Pour in the whisked eggs and scramble them, breaking them into small pieces as they cook. Remove the cooked eggs from the wok and set aside.
Ca. 2 min.
Kokkens note: Don't overcook the eggs; they should still be slightly soft.
5
Add the remaining vegetable oil to the wok.
6
Add the yellow onion, garlic, and carrot to the wok and stir-fry for 2-3 minutes until the onion is translucent and the carrots are slightly tender-crisp.
Ca. 3 min.
7
Add the cold cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
Ca. 3 min.
Kokkens note: Using day-old, cold rice prevents it from clumping and becoming mushy.
8
Stir in the frozen peas and the cooked eggs.
Ca. 1 min.
9
Pour the prepared sauce over the rice mixture and stir-fry for another 1-2 minutes until everything is well combined and coated.
Ca. 2 min.
10
Remove from heat, drizzle with sesame oil, and garnish with green onion before serving immediately.
Ca. 1 min.

Pr. portion

Næringsindhold

70%Score

Kalorier: 460,9kcal
Protein: 12,5g
Kulhydrat: 67,1g
Fedt: 15,5g
Kostfibre: 3,6g
Sukker: 5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover egg fried rice in an airtight container in the refrigerator.

Genopvarmning

Reheat in a microwave or stir-fry in a pan with a little oil until heated through.