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Fried Veggie and Egg Rice

This is a side dish that you will undoubtedly find in Asian restaurants. And no wonder. It goes excellent with just about any Asian dish. So, if you're planning an Eastern cooking night, don't forget this delicious side.
This is a side dish that you will undoubtedly find in Asian restaurants. And no wonder. It goes excellent with just about any Asian dish. So, if you're planning an Eastern cooking night, don't forget this delicious side.

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Ingredients

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 onion, chopped
1 carrot, diced
½ cup frozen peas
10 ounces of rice, cooked
salt
pepper
½ cup sweet corn
1 teaspoon butter
3 eggs, whisked
1 spring onion, chopped

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat. Add the garlic, onion, carrot. Cook them for 1-2 minutes, until softened.

2
Done

Add the frozen peas and cooked rice. Give it a good stir and season with salt and pepper.

3
Done

Add the sweet corn and cook for 2-3 more minutes.

4
Done

Next, heat a skillet over medium heat, add the butter in it and melt it.

5
Done

Reduce the heat, add the whisked eggs and season them with salt and pepper.

6
Done

Stir with slow moves, starting from the edges to the center, like when cooking scrambled eggs. Turn off the heat when the eggs are cooked.

7
Done

Add the eggs in the skillet, along with the veggie rice. You can garnish it with some spring onion.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

487 kcal
Calories
16 g
Protein
21 g
Fat
61 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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