Fried Rice with Egg and Vegetables
- 3 cups Rice (boiled for pilaf or basmati)
- 1/3 cups Corn Oil
- 2 Eggs
- 1 Onion (small sized, thinly chopped)
- 4 tablespoons Soy Sauce
- 2 Spring Onions (thinly chopped)
- 2 cups Mixed Vegetables (colorful pepers, corn etc.) (or a store-bought frozen corn salad)
To begin with, if there isn't a wok available, pick a deep pan or short pot to cook your dish.
Sauté the vegetables with the corn oil and extinguish with the soy sauce.
Add some pepper.
Transfer everything to a bowl.
Add the rice, fry it and push it towards the sides of the pan.
Add just a bit of olive oil and throw in the egg.
Then add some salt and pepper and let it cook.
After 1-2 minutes start scrambling the egg and turn it so that it cooks on all sides.
Moving on, throw the vegetables back in and stir all the ingredients together.
Turn the hit off and add 1 tablespoon of sesame soup.
You could then add the green part of the fresh onion after thinly chopping it. (optional)
- You could also prepare an omelet beforehand and cut it with a knife if that seems more convenient.
- Pick the vegetables of your choice or whatever you have available at home. You could easily incorporate mushrooms, broccoli, zucchini, etc. as long as they are evenly chopped so that they cook the same.
- You could, on the step with the onion, add thinly chopped cured meat products.
- Be careful when boiling the rice: take it away from the fire 2 minutes earlier than you usually would because you will also be frying it.
- You could serve it an hour or two later, as long as it's at room temperature or a bit hotter. This does not apply for summertime as the food will go bad if it stays a long time out of the fridge. You should keep it, take it out of the fridge and reheat it, which I wouldn't recommend.
It's definitely an interesting recipe for when having Vegetarian Guests over.
