Fried rice with peas and carrots

Fried rice with peas and carrots

Serves 4 Serves 4
Ready in  30 min. 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.


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