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.

Cooking time

20m

Servings

Catalog