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Ingredients
Fried Rice with Eggs and Vegetables
- For the rice
- 300 grams Long grain rice
- 150 grams green Peas (frozen)
- 3 carrots
- 1 red Bell pepper
- 1 green Bell pepper
- 150 grams button Mushroom
- 150 grams baby Corn (from a jar)
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- soybean oil
- soy sauce
- 1 generous pinch Sambal oelek
Beat the eggs with the yolks. Stir in the sugar, soy sauce and 1 pinch of salt until the sugar has dissolved. Brush a small rectangular dish with oil, pour in the egg mixture, cover with foil and cook over a hot water bath for 30 minutes.
Bring 600 ml (approximately 2 1/2 cups) of salted water and the rice to a boil. Lower the heat and cook for about 20 minutes.
Thaw the peas. Peel the carrots and cut into fine strips. Rinse the peppers, cut in half, remove the seeds and ribs and cut into narrow strips. Trim the mushrooms, wipe with a paper towel and cut into thin slices. Drain the corn.
Peel the ginger and garlic, chop finely and fry in a hot wok with oil. Add the remaining vegetables (except corn) and fry for 3 minutes. Add the rice, fry for another 4 minutes, season with soy sauce and Sambal Olek. Cut the corn in half, mix in and cook briefly to warm through.
Remove the omelette from the mold and cut into long, narrow strips.
Arrange the vegetable fried rice in bowls and serve garnished with omelette strips.