| Zutat |
Menge |
Kalorien |
| Ei roh ganz |
100g |
143kcal |
| Reis weiß langkörnig gekocht |
360g |
468kcal |
| Knoblauch |
6g |
9kcal |
| Pflanzenöl |
15g |
133kcal |
| Zwiebeln, Frühlingszwiebeln oder Frühlingszwiebeln (einschließlich Spitzen und Knollen), roh[pl:]Cebula, dymka lub dymka (w tym wierzchołki i cebula), surowe |
20g |
6kcal |
| Öl, Sesam, Salat oder zum Kochen |
15g |
133kcal |
| Sojasauce aus Soja und Weizen (Shoyu) |
30g |
16kcal |
| Gemüse, gemischt, gefroren, unzubereitet |
150g |
108kcal |
Recipe Instructions:
Ingredients:
2 cups cooked rice (about 360 grams, preferably day-old)
1 cup mixed vegetables (about 150 grams, such as diced carrots, peas, corn, and bell peppers)
2 eggs, lightly beaten (about 100 grams)
2 tablespoons soy sauce (30 ml)
1 tablespoon sesame oil (optional, 15 ml)
2 cloves garlic, minced (6 grams)
2 green onions, chopped (for garnish, about 20 grams)
Salt and pepper to taste
Vegetable oil for stir-frying (about 15 ml)
Instructions:
o Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
o Add mixed vegetables and stir-fry for 2-3 minutes until they are tender-crisp.
o Push the vegetables to the side of the skillet and pour the lightly beaten eggs into the empty space. Scramble the eggs until fully cooked.
o Add the cooked rice to the skillet. Stir-fry everything together, breaking up any clumps of rice.
o Drizzle soy sauce and sesame oil (if using) over the fried rice. Stir well to combine. Season with salt and pepper to taste.
o Garnish with chopped green onions and serve hot. Enjoy your Vegetable Fried Rice!
