Fried rice with vegetables

Fried rice with vegetables

40 Min. Active
40 Min. Total
472 kcal per people
vegetarian, lactose-free
Nutritional value / people: Fat: 16 g, Carbohydrate: 67 g, Protein: 14 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Fork
  • Frying pan
  • Measuring cup
  • Pan
  • Plate
  • Sieve
  • Spatula
  • Tablespoon
  • Timer
  • small bowl
  • Kitchen scales

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Rice

300 g perfumed rice
4 ½ dl salted water

Fried rice

2 tbsp sesame oil

Vegetables

1 tbsp sesame oil
600 g frozen Thai vegetable mix, slightly defrosted
2 eggs
5 tbsp soy sauce

To serve

30 g cashew nuts

How it's done

The kids can help at the marked areas .

Rice

300 g perfumed rice
4 ½ dl salted water

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, cover and leave to fluff up on the switched-off hob for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Fried rice

2 tbsp sesame oil

Heat the oil in a non-stick frying pan, fry the rice in batches for approx. 10 mins., remove from the pan and set aside.

Vegetables

1 tbsp sesame oil
600 g frozen Thai vegetable mix, slightly defrosted
2 eggs
5 tbsp soy sauce

Heat the oil in the same pan. Add the vegetables, stir fry for approx. 5 mins. Add the reserved rice. Whisk the eggs and soy sauce, pour into the rice, mix together immediately. Stir fry for approx. 10 mins.

To serve

30 g cashew nuts

Sprinkle with cashew nuts.

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