for 4 person

Cook the rice

300 g	perfumed rice
4 ½ dl	water

Fried rice

1 tbsp

peanut oil

Scrambled egg

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

Vegetables

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	carrot, 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

How it's done

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.

Vegetables

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.

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