Main Course
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Fried Rice (Chǎofàn)
by @NomNomRice with vegetables, egg, and optionally meat, stir-fried in a wok — a popular Chinese dish.
Source / link: Chinesische Küche
Ingredients
Amounts adjust automatically.
| 500 g | Cooked rice (cold, from the previous day) |
| 2 Stück | Eggs |
| 1 Stück | Carrots |
| 100 g | Peas |
| 3 Stück | Spring onions |
| 3 EL | Soy sauce (or tamari) |
| 1 Stück | Garlic clove |
| 3 EL | Oil |
| 1 TL | Sesame oil (optional) |
Preparation
Step by step through the recipe
- 1 Cut 1 carrot and 3 EL spring onions into fine dice.
- 2 Heat 3 EL oil in a hot wok or a large pan.
- 3 If using: Whisk 2 Stück, add to the wok and let set while stirring, then remove.
- 4 Stir-fry 1 carrot, 3 EL spring onions, 100 g peas and 1 garlic clove over high heat in the wok.
- 5 Add 500 g cooked rice and fry while stirring constantly until it is hot and lightly browned.
- 6 Return the 2 Stück Eggs (or omit), season with 3 EL soy sauce and fold in 3 EL spring onions.
- 7 Drizzle with 1 TL sesame oil and serve immediately.
Notes & tips
Note: Contains egg (optional) + soy (soy sauce) + gluten (if the sauce contains gluten).
Nutrition
estimated per serving- Calories
- 666 kcal
- Protein
- 16 g
- Fat
- 16 g
- Carbs
- 112 g
