Fried Rice with Vegetables and Egg | Quick Asian Lunch

First, peel the carrot and cut it into small, pea-sized cubes. Clean and finely chop the red onion. Peel and roughly chop the garlic, and thinly slice the leek.

Take a large non-stick pan or wok and heat 1 tablespoon of rapeseed oil over high heat. Add the chopped red onion and garlic, then stir-fry for 60–90 seconds. Immediately add the rice and stir-fry for another 8–10 minutes over medium-high heat. Adjust the heat so that the rice becomes almost crispy but does not burn.

Add the diced carrot, leek, and green peas to the pan. Continue to stir-fry for 1 minute over high heat, then push the mixture to one side of the pan. Pour 1 tablespoon of rapeseed oil onto the empty surface, crack in the two eggs, and add 1 tablespoon of soy sauce. Mix the eggs with the soy sauce and cook over high heat for 2–3 minutes until the eggs are almost completely dry. Finally, mix the eggs with the rest of the ingredients in the pan, add another 1 tablespoon of soy sauce, and stir-fry everything for an additional 1–2 minutes.