Pan-fried rice with vegetables and eggs

European cuisine

---

Description Products Steps

Fried rice with vegetables and eggs is a simple Asian dish that turns out very aromatic, satisfying and spicy. When cooked correctly, the rice will come out quite fluffy, and the vegetables will add lightness and juiciness to the dish. Soy sauce will add the necessary zest, and green onions and eggs will give the dish a beautiful look.

1. Calories
   115,88 kcal
2. Protein
   3,9 gram
3. Fat
   1,36 gram
4. Carbohydrates
   20,63 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Long -grade rice

   ---

   
   300 g
2. Mexican mixed vegetables
   500 g
3. Pickled cornishons

   ---

   
   50 g
4. Soy sauce

   ---

   
   3 tbsp. l. = 45 g
5. Green onions

   ---

   
   1 bunch = 50 g
6. Water

   ---

   
   1.5 cup = 300 g
7. Black pepper ground

   ---

   
   to taste
8. Salt

   ---

   
   to taste
9. Eggs

   ---

   
   2 pcs. = 120 g

Steps:

1. 
   To make the vegetable mixture cook faster, you can defrost it at room temperature. Rinse the rice several times in cold water. Wash the green onions and chop them into small pieces.
2. 
   Fry the vegetable mixture in a frying pan until half cooked. Add rice to the mixture, stir and fry for 3-5 minutes over low heat. Then add 350 ml of water and simmer over low heat for 20 minutes.
3. 
   Beat the eggs in a bowl with a fork and mix with the chopped green onions.
4. 
   Now add soy sauce, salt to taste, pepper, and stir. Cook for another 5-7 minutes with the lid closed. Cut the gherkins into slices and decorate the finished rice with vegetables with them.
5. 
   Serve hot fried rice with vegetables and eggs, garnished with sprigs of fresh parsley and dill. You can serve this dish with Tartar or Caesar sauces, sliced ​​vegetables or seafood appetizers.

---

eng3info@gmail.com