Fried rice with peas and carrots
Ready in 30 min.
- 750 g cooked, cold brown rice
- 2 tbsp sunflower oil
- 250 g onion
- 1 tbsp finely chopped ginger
- 400 g Emborg Peas and Carrots
- 4 eggs
- 50 ml soy sauce
- 1 tbsp sesame oil
- 1 tbsp salt
Heat the oil in a large sauté pan or wok.
Fry the chopped onions, ginger, peas and carrots.
Remove the vegetables from the wok and fry the 4 eggs, then add rice and stir.
Stir in the vegetables and season with soy sauce, sesame oil and salt.