Egg fried rice
Vegetarian stir fry of rice, eggs and vegetables – a classic main course or accompaniment
Ingredients for 2 portion(s)
- 1 small red chili pepper, finely diced
- 1 carrot, in cubes
- 1 white onion, in cubes
- ½ bunch spring onions, finely sliced
- 2 eggs, beaten
- 1 clove of garlic, finely diced
- 15 g ginger, finely diced
- 200 g cooked, cooled basmati rice (or leftover rice from the last meal)
- 5 tbsp frying oil *Tip 3
- 2 tbsp Kikkoman naturally brewed soy sauce *Tip 2 (alternative: see tip below)
- 1 tbsp Kikkoman toasted sesame oil
For the topping: *Tip 1 (alternative: see tip below)
- 2 spring onions, finely sliced
- 3 stalks coriander, leaves plucked off
Preparation
- Fry chili pepper in 1 tbsp hot oil in a wok and remove.
- Add carrot and onion with 1 tbsp oil to the remaining frying fat and fry as well. Add spring onions, sauté then remove all.
- Clean or wipe out the wok.
- Fry beaten eggs in 1 tbsp of hot oil in the wok, remove and clean the wok again.
- Fry ginger and garlic in the remaining hot oil. Add the rice and fry.
- Add the fried vegetables and fry briefly. Fold in the egg and season everything with Kikkoman soy sauce and Kikkoman sesame oil.
- Top the fried rice with spring onions, coriander and chili oil and serve.
Tip 1: Serve with a fried egg, crispy fried onions, atjar (sweet-and-sour pickled vegetable), kroepoek (shrimp cracker) or sambal goreng telor (spicy boiled eggs) as desired.
Tip 2: Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauce, Tamari gluten-free soy sauce and Organic soy sauce.
Tip 3: Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.
Tip 4: A high temperature heat is important for wok cooking. But be careful when the oil is hot - adding ingredients that are damp can flame up or spit.
Tip 5: Non-stick, metal sheet, cast iron woks are slightly different in terms of heat conduction, suitability for electric, gas and induction hobs and cleaning care. Instead of a wok, a frying pan can be used as long as you cook with high temperature and stir fry according to the steps.
Tip 6: Never overload to the wok. For cooking big portions, cook in batches for the best results.
Tip 7: Gently stir and turn the ingredients in the wok so not to break them up.
Tip 8: Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.
Used products in this recipe
Ingredients for 2 portion(s)
- 1 small red chili pepper, finely diced
- 1 carrot, in cubes
- 1 white onion, in cubes
- ½ bunch spring onions, finely sliced
- 2 eggs, beaten
- 1 clove of garlic, finely diced
- 15 g ginger, finely diced
- 200 g cooked, cooled basmati rice (or leftover rice from the last meal)
- 5 tbsp frying oil *Tip 3
- 2 tbsp Kikkoman naturally brewed soy sauce *Tip 2 (alternative: see tip below)
- 1 tbsp Kikkoman toasted sesame oil
For the topping: *Tip 1 (alternative: see tip below)
- 2 spring onions, finely sliced
- 3 stalks coriander, leaves plucked off
