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Egg fried rice

Why it worksCold cooked rice is drier, so the grains fry instead of sticking together. Cook extra rice one night and this meal costs almost nothing 2 days later.

Ingredients

• 150 g white rice
• 3 eggs
• 100 g carrots
• 100 g frozen peas
• 80 g onions
• 30 ml soy sauce
• 15 ml sunflower oil

Method

1. Cook the rice the day before as the packet says. Spread it out on a plate so it cools fast. Put it in the fridge as soon as it is cold and use it within 2 days. Cold rice fries well. Warm rice turns sticky.
2. Chop the carrot and onion into small pieces.
3. Heat the oil in a large frying pan on high heat. Fry the carrot and onion for 3 minutes. Add the frozen peas.
4. Push the vegetables to one side. Crack the eggs into the empty side and stir them until just set. Then mix everything together.
5. Add the cold rice and the soy sauce. Fry for 3 minutes, stirring all the time, until the rice is hot all the way through.

A portion: about 530 kcal · 19 g protein · 73 g carbs · 16 g fat