Rice with vegetables and egg

Vegetable and Egg Rice – a simple and delicious recipe for a quick meal

Welcome to the flavorful and colorful world of Asian cuisine! Today, I will guide you step by step in preparing a vegetable and egg rice recipe that is not only simple but also extremely satisfying. Whether it's a family dinner or a quick meal in the middle of the week, this dish will bring a touch of joy to your table. Let's get started!

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Number of servings: 4

Ingredients

- 1 cup of long-grain rice
- 2 cups of chicken broth (or water for a vegetarian option)
- A pinch of grated ginger (about 1 cm)
- 1 medium carrot
- A handful of frozen peas (about 100 g)
- 2 eggs
- 1 teaspoon of curry (optional, for extra flavor)
- Freshly ground pepper, to taste
- Soy sauce, for serving
- Corn or olive oil, for sautéing

Preparing the rice

1. Start by washing the rice under cold running water until the water runs clear. This step is essential to remove excess starch, which will help the rice stay fluffy and not stick together.

2. In a pot, add the 2 cups of chicken broth and bring to a boil. Once the broth is boiling, add the washed rice and stir gently. Cover the pot with aluminum foil and then with a lid to retain steam.

3. Let the rice simmer on low heat for 15 minutes. Then, remove the lid and foil, and let it sit for another 10 minutes. This step allows the steam to escape and the rice to become fluffy.

Cooking the vegetables

4. Meanwhile, prepare the vegetables. Chop the carrot into small cubes – this will help with even cooking. In a wok or large skillet, heat 2-3 tablespoons of corn or olive oil over high heat.

5. Add the chopped carrot to the wok and sauté for 2-3 minutes until it becomes slightly soft. Then, add the grated ginger and frozen peas. Continue to sauté for another 3-5 minutes until the peas are well thawed and the vegetables are cooked but still crunchy.

Combining the ingredients

6. After the rice has sat for 10 minutes without a lid, add it to the wok over the vegetables. Stir well to combine the ingredients.

7. Now it's time to add the seasonings. Sprinkle in the curry, pepper, and if desired, you can also add a little soy sauce for a more intense flavor. Mix everything well so that the flavors combine perfectly.

Preparing the eggs

8. In a separate pan, heat a little oil and crack in the 2 eggs. Cook them over medium heat, stirring constantly to achieve scrambled eggs. When they are ready, add them to the wok, stirring gently to incorporate them into the vegetable rice.

9. Here, you can stop or add a splash of soy sauce for an even tastier flavor.

Serving and final suggestions

10. Serve the vegetable and egg rice warm, drizzled with a little soy sauce on top. You can also add some chopped green onions for a pop of color and flavor.

This vegetable and egg rice is a versatile recipe that you can adapt based on the ingredients you have on hand. You can add mushrooms, bell peppers, or even tofu for a vegetarian option. Additionally, for a more substantial meal, you can serve it alongside a fresh salad or vegetable soup.

Nutritional information

This vegetable and egg rice recipe contains approximately 350 calories per serving, depending on the amount of oil used and the type of broth. It is rich in complex carbohydrates from the rice, providing long-lasting energy, while the vegetables contribute essential vitamins and minerals.

Frequently asked questions

1. Can I use brown rice?
Yes, you can use brown rice, but the cooking time will be longer. Make sure to follow the instructions on the package for cooking brown rice.

2. How can I make this recipe vegetarian?
Replace the chicken broth with water or vegetable broth and omit the eggs, or you can use vegan eggs.

3. What are the alternatives to soy sauce?
You can try tamari sauce for a gluten-free option or coconut aminos for a different flavor.

I hope this vegetable and egg rice recipe brings you not only culinary satisfaction but also joy in every bite. Enjoy your meal!