Fried rice

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 498 Kcal, 15g Protein, 72g Carbohydrates, 15g Fat


  • Cook the rice
  • 300 g perfumed rice
  • 4.5 dl water
  • Fried rice
  • 1 tbsp peanut oil
  • Scrambled egg
  • 1 tsp sesame oil
  • 2 eggs
  • a little salt
  • a little pepper
  • a little peanut oil
  • Vegetables
  • 0.5 tbsp sesame oil
  • 150 g frozen peas, defrosted
  • 1 spring onions incl. green parts, cut into thin rings
  • 2 carrots, diced
  • 200 g Chinese cabbage, cut into thin strips
  • 1 red pepper, diced
  • 0.25 tsp salt
  • 4 tbsp soy sauce
  • a little pepper
  • 1 tsp rice vinegar
  • 2 tbsp salted peanuts, roughly chopped

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  • Cook the rice

    Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Fluff up the rice with a fork, transfer to a baking tray and leave to cool.
  • Fried rice

    Heat the oil in a non-stick frying pan. Stir-fry the rice for approx. 5 mins., remove from the pan.
  • Scrambled egg

    Combine the eggs with the sesame oil, season. Add a little oil to the same pan, tip in the eggs and cook, moving constantly, until the eggs are firm but moist, remove.
  • Vegetables

    Heat the oil in the same pan, add the vegetables and stir-fry for approx. 5 mins., season. Add the rice, soy sauce and rice vinegar, fry for approx. 10 mins., stirring the rice occasionally. Divide the scrambled egg and peanuts onto the rice.
  • Tip:

    Also tastes great with chicken. For this, brown 200g of chicken mince after the scrambled egg and mix with the rice before serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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