Fried rice

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Ingredients

• 300 g perfumed rice
• 4.5 dl water
• 1 tbsp peanut oil
• 2 eggs
• 1 tsp sesame oil
• a little salt
• a little pepper
• a little peanut oil
• 0.5 tbsp sesame oil
• 1 spring onion incl. green part
• 150 g frozen peas
• 200 g Chinese cabbage
• 2 carrots
• 1 red pepper
• 0.25 tsp salt
• a little pepper
• 4 tbsp soy sauce
• 1 tsp rice vinegar
• 2 tbsp salted peanuts

Steps

1. Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Fluff up the rice with a fork, transfer to a baking tray and leave to cool.
2. Heat the oil in a non-stick frying pan. Stir-fry the rice for approx. 5 mins., remove from the pan.
3. Combine the eggs with the sesame oil, season. Add a little oil to the same pan, tip in the eggs and cook, moving constantly, until the eggs are firm but moist, remove.
4. Heat the oil in the same pan, add the vegetables and stir-fry for approx. 5 mins., season. Add the rice, soy sauce and rice vinegar, fry for approx. 10 mins., stirring the rice occasionally. Divide the scrambled egg and peanuts onto the rice.