Fried Rice with Fried Egg
- 150 grams Long grain rice
- ½ small Eggplant
- 1 baby zucchini
- 1 small red Bell pepper
- 100 grams Cherry tomatoes
- 1 sprig rosemary
- 2 sprigs thyme
- 2 Sage
- 4 garlic
- 4 tablespoons olive oil
- fresh cracked peppers
- 4 tablespoons freshly grated Parmesan
Rinse rice and drain, bring to a boil along with twice the amount of water (gauge in a cup) and a small amount of salt. Cook on low heat for about 15 minutes. Remove to a bowl and let cool completely.
Rinse and peel vegetables. Cut eggplant and zucchini into cubes, cut peppers into strips and tomatoes in half. Rinse the herbs, shake dry and chop finely. Peel garlic and also finely chop.
Heat wok or frying pan with 2 tablespoons oil. Add the rice and fry without stirring for 3 minutes on high heat, then stir and continue to cook for 1-2 minutes. Place on a plate, cover and keep warm.
Heat the remaining oil and stir-fry eggplant, zucchini and peppers 4-5 minutes. Add herbs and garlic, cooking 1-2 minutes. Season with salt and pepper. Mix in rice, tomato and cheese, cover and let sit.
For fried eggs, melt butter in a pan. Crack eggs into the pan and cook over medium heat until they begin to set. Season with salt and chile powder, sprinkle with the cheese. Continue frying until the yolk is firm. Serve rice topped with fried eggs.