Vegetable fried rice is a delicious gluten-free, nuts-free and lactose-free Asian lunch made of onions, red bell peppers, broccoli florets and eggs over basmati rice.
Special diets: Vegetarian | gluten-free | nuts-free | lactose-free |
️Allergens: eggs | not vegan | soy |
⏱ 36 mins – easy
🍽 2 servings – 558 kcal per serving
|
Serving
390g |
Fat
12g |
Sat. fat
2g |
Sodium
1981mg |
|
Carbs
93g |
Fibers
6g |
Sugars
10g |
Proteins
17g |
INGREDIENTS
- 1 tsp salt
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 1 red bell pepper
- 2 heaped handfuls’ broccoli florets
- 2 eggs
- 2 tbsp teriyaki sauce
- 1 pouch basmati rice
TOOLS
- 1 wok
- 1 knife
- 1 saucepan
- 1 spoon
- 1 lid
- 1 bowl
STEPS
Peel and slice the onion thinly. Slice diagonally the carrots. Cut the red bell pepper into strips.
Pour 1.7 cups of water into a saucepan and turn on the heat. Add basmati rice and salt to the saucepan. Cover with a lid and bring to a boil over high heat for 2 minutes. Then reduce the heat to low and cook for 20 minutes until all water is absorbed and you get cooked basmati rice. Turn off the heat.
Put olive oil in a wok and turn on the heat. Add the sliced onions, sliced carrots, red bell pepper strips and broccoli florets to the wok. Stir with a spoon for 2 minutes, then cook for 3 minutes. Add the cooked basmati rice to the wok and stir with a spoon. Crack the eggs into the mixture and cook for another minute. Then add teriyaki sauce to the wok and turn off the heat. Transfer the contents of the wok to a bowl.
It’s ready to be served !
