Main Course
🌍 Public
🥜 Allergy aware
Fried Rice (Chǎofàn)
Rice with vegetables, egg, and optionally meat, stir-fried in a wok — a popular Chinese dish.
🥜 Allergies considered in this recipe:
🫘 Soja🥚 Ei
Source / link: Chinesische Küche
Ingredients
Amounts adjust automatically.
| 500 g | Cooked rice (cold, from the previous day) |
| 2 Stück | Eggs (optional, or soy-free tofu scramble) |
| 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
- 1Finely dice the vegetables.
- 2Heat oil in a hot wok or a large pan.
- 3If using: beat the eggs, add to the wok, scramble until set, then remove.
- 4Stir-fry the vegetables and garlic in the wok over high heat.
- 5Add the rice and stir-fry constantly until hot and lightly browned.
- 6Return the eggs (or omit), season with soy sauce, and mix in the spring onions.
- 7Drizzle with sesame oil and serve immediately.
Notes & tips
Note: Contains egg (optional) + soy (soy sauce) + gluten (if the sauce contains gluten). Omit egg, use soy-free sauce (tamari) or just salt. Rice itself is low in allergens.
Nutrition
estimated per serving- Calories
- 666 kcal
- Protein
- 16 g
- Fat
- 16 g
- Carbs
- 112 g