Fried rice with soy sauce

Fried rice with soy sauce is a classic way of preparing rice in China. The basis of the dish's flavor spectrum, soy sauce appeared in the 8th century thanks to Buddhist monks who ate soybeans as a nutritious protein substitute for meat. Later they learned to make tofu cheese from soybeans, and then soy sauce.

1. Calories
   268,36 kcal
2. Protein
   5,04 gram
3. Fat
   16,81 gram
4. Carbohydrates
   23,64 gram
5. ~ Time
   1 H 5 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Rice

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   150 g
2. Chicken egg

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   2 pcs. = 120 g
3. Bulgarian pepper

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   150 g
4. Green onions

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   10 g
5. Garlic

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   2 cloves = 10 g
6. Soy sauce

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   1 tbsp. l. = 15 g
7. Light soy sauce
   1 tbsp. l. = 18 g
8. Oyster sauce
   1 tbsp. l. = 25 g
9. White wine

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   1 tbsp. l. = 18 g
10. Peanut oil

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    3 tbsp. l. = 90 g
11. Granulated bouillon cube
    1 tsp. = 5 g
12. Sugar

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    1 tsp. = 8 g
13. Basil

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    1 sprig = 7 g

Steps:

1. 
   Rinse and boil the rice. Treat the egg with a 3% soda solution. Peel the bell pepper from seeds and stems, cut into small cubes. Wash and dry the green onion, then cut into rings. Peel the garlic and pass through a press. Rinse the basil to serve.
2. 
   Marinate boiled rice. Mix dark soy sauce, light soy sauce, white wine and sugar. Stir everything until the sugar dissolves, add 1 tbsp. l. peanut butter and stir again. Pour marinade over boiled rice and leave for 30 minutes.
3. 
   Fry eggs and vegetables. Beat the eggs with a fork. Pour 1 tbsp into the pan. l. peanut oil and heat, pour in the egg mixture and fry it, stirring constantly, to form egg flakes. In another pan, heat the remaining peanut oil, add the green onions, bell peppers and garlic, and fry for about 3 minutes.
4. 
   Combine rice and vegetables. Add rice, dry chicken broth and oyster sauce to the fried vegetables. Stir and let heat through for 1 minute. Then add the egg, stir and heat for 30 seconds.
5. 
   Place a portion of rice on a wide-brimmed plate and garnish with a sprig of basil.