Fried rice for me is more than just a quick dish - it's a culinary journey into my childhood. My grandma, a true Asian, always prepared it when there was leftover rice from the day before. She taught me that with simple ingredients and a little creativity, you can conjure up a fantastic meal. This recipe is my homage to her culinary skills, adapted to the modern Thermomix® kitchen aid. The cooked rice is of course the base. Rice from the day before is best, as it is a little drier and does not become mushy so quickly when frying. Jasmine rice or basmati rice are my favorites, but any other long-grain rice also works. The garlic provides a spicy base, the peppers and zucchini add color and crunchy texture to the dish. The spring onions add a mild spiciness and the peas add a sweet note and a soft consistency. Sesame oil is essential for the typical Asian taste, while the soy sauce provides the necessary spice and umami. The eggs make the dish more filling and provide valuable protein. Sesame seeds are the icing on the cake, giving the dish a nutty taste and a beautiful appearance. When preparing in the Thermomix®, it is important not to fry the rice for too long, otherwise it can become dry. The temperature of 120°C is ideal for lightly roasting the rice without burning it. When the eggs set, it is important to use the spatula to stir them evenly and prevent them from burning on the bottom of the mixing bowl. The reverse rotation when mixing in the peas ensures that they are not crushed. This recipe is incredibly versatile. For a vegetarian version, you can add tofu or tempeh. If you like it vegan, you can simply omit the eggs or replace them with a vegan egg alternative. Instead of soy sauce, you can also use tamari, which is gluten-free. Other vegetables such as carrots, broccoli or mushrooms are also a great fit. If you like it spicier, you can add chilli flakes or Sriracha. Serve the fried rice as a main course or as a side dish to meat, fish or tofu. A fresh cucumber salad or pickled vegetables go perfectly with it. A light miso soup is also a great addition. Leftovers of the fried rice can be easily stored in the refrigerator. It tastes almost even better the next day! You can also freeze it in portions and thaw it again if necessary. For preparation, you can cut the vegetables and cook the rice the day before. This makes the preparation even faster the next day.

Fried Rice with Vegetables and Scrambled Egg

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Description

Ingredients (12 ingredients)

Preparation (7 steps)

Chop garlic

Prepare vegetables

Fry rice

Fry vegetables

Let eggs set

Mix in peas

Season and serve

Finished cooking? Great! 🎉

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