Horovats, baked vegetable caviar
2020-08-13 / test@t
Fried rice with egg, corn and peas
Korean salads are well suited to such rice: carrots, asparagus, ferns, kimchi. For a more filling option, serve it with grilled meats, poultry, or fish.
Ingredients
- 3 eggs
- 200 g green peas
- 2 grains of corn on the cob
- 2 tbsp. l. vegetable oil
- 400 g of cooked long grain loose rice
- 100-150 g golden bean or soy sprouts
- dark sesame oil for serving
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Beat the eggs until smooth with a pinch of salt. Pour boiling water over peas and corn, leave in boiling water for 5 minutes, discard in a colander.
Step 2
Place a wok or large skillet over high heat and heat well. Pour in vegetable oil and heat vigorously. Add rice and fry quickly, stirring occasionally, for 1 minute.
Step 3
Add corn and peas and season with salt. While stirring, cook for 2 minutes.
Step 4
Continuously stirring in the eggs and add the sprouts immediately. Cook, stirring all the time, until the eggs set, about 2 minutes. Divide the fried rice into bowls and drizzle with sesame oil.
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