Riz sauté aux œufs et aux légumes

Ingrédients

• 300 g jasmine rice (or long-grain rice)
• 3 eggs
• 1 carrot
• 1 red bell pepper
• 3 spring onions
• 2 cloves garlic
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp sunflower oil
• Salt and pepper to taste

Préparation

1. 1

   Cook the rice in the rice cooker using a ratio of 1 part rice to 1.5 parts water. The rice cooker will automatically switch to the keep-warm setting when the rice is done. Then let the rice steam for 10 minutes with the lid on.Cut the carrot, bell pepper and spring onions into small pieces. Finely chop the garlic.Heat a splash of sunflower oil in a large wok or frying pan over high heat. Add the garlic and fry for 30 seconds until fragrant.Add the carrot and bell pepper and stir-fry for 3 minutes over high heat. The vegetables should still have a bit of bite.Push the vegetables to the edge of the wok. Crack the eggs into the center and scramble them quickly until just set. Then mix everything together.Add the cooked rice and stir-fry everything for 3 to 4 minutes over high heat. Keep stirring so the rice stays loose and becomes a little crispy.Finish with soy sauce and sesame oil. Taste and add extra soy sauce if needed. Sprinkle the spring onions over the top and serve immediately.