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Fried rice is ideal for using up leftovers from the day before. Chances are you'll have vegetables, eggs or mushrooms in your fridge. In this recipe, you can mix and match them to suit your taste. For best results, the individual components of this dish should be cooked separately and only combined at the very end. To add a little Asian flair, we have used a topping of pickled ginger, nori and edamame beans, and seasoned the rice with soy sauce and mirin.
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
Toppings & accompaniments
How it's done
Heat the oil in a wide frying pan. Add the eggs and cook over a low heat, moving constantly until the egg mixture solidifies. Remove the eggs from the pan and set aside.
Heat the oil in the same pan. Briefly sauté the peas, edamame beans and pak choi, pour in the water and continue to cook for approx. 2 mins., remove from the pan, set aside.
Prepare the rice according to the packet instructions, set aside. Heat the oil in the same pan or in a wok. Add the rice, stir fry for approx. 10 mins. Pour in the soy sauce, mirin and lime juice. Add the reserved vegetables and eggs, mix everything together.
Toppings & accompaniments
Cut the nori sheets lengthwise into thirds using scissors, then cut into thin strips. Plate up the fried rice, sprinkle with a little nori, spring onions and sesame seeds, serve the rest with pickled ginger and soy sauce.
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