Fried rice

Fried rice

Total: 45 Min. | Active: 45 Min.
vegetarian, lactose-free
Nutritional value / people: 498 kcal
, Fat: 15 g
, Carbohydrate: 72 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cook the rice

300 g perfumed rice
4 ½ dl water

Fried rice

1 tbsp peanut oil

Scrambled egg

2 eggs
1 tsp sesame oil
a little salt
a little pepper
a little peanut oil


½ tbsp sesame oil
1 spring onion incl. green part, cut into thin rings
150 g frozen peas, defrosted
200 g Chinese cabbage, cut into thin strips
2 carrots, diced
1 red pepper, diced
¼ tsp salt
a little pepper
4 tbsp soy sauce
1 tsp rice vinegar
2 tbsp salted peanuts, roughly chopped
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How it's done

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Cook the rice

Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Fluff up the rice with a fork, transfer to a baking tray and leave to cool.

Fried rice

Heat the oil in a non-stick frying pan. Stir-fry the rice for approx. 5 mins., remove from the pan.

Scrambled egg

Combine the eggs with the sesame oil, season. Add a little oil to the same pan, tip in the eggs and cook, moving constantly, until the eggs are firm but moist, remove.


Heat the oil in the same pan, add the vegetables and stir-fry for approx. 5 mins., season. Add the rice, soy sauce and rice vinegar, fry for approx. 10 mins., stirring the rice occasionally. Divide the scrambled egg and peanuts onto the rice.

Good to know
Tip: Also tastes great with chicken. For this, brown 200g of chicken mince after the scrambled egg and mix with the rice before serving.


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