Egg with Fried Rice and Carrot

Ingredients

• Rice1/2 cup (100 g)
• Garlic1/2 clove (2 g)
• Egg1 count (55 g)
• Cabbage1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Heat a pan over medium heat. In the meantime, chop the garlic.

2. 2

   Step 2

   Once heated, pour half the oil, spread and add the garlic with the rice. Stir-fry for 2-3 minutes.

3. 3

   Step 3

   Add double the volume of water or broth to rice. Mix.

4. 4

   Step 4

   Once boiling, lower the heat and cook for 17-20 minutes or until the liquid has absorbed, and the rice is well cooked.

5. 5

   Step 5

   Stir from time to time to prevent from sticking. If necessary, add some water.

6. 6

   Step 6

   In the meantime, peel and grate the carrot.

7. 7

   Step 7

   Chop the cabbage. You can replace with lettuce leaves. Cut into small pieces.

8. 8

   Step 8

   Once the rice is ready and the liquid has evaporated, remove and mix with the vegetables. Add salt and pepper.

9. 9

   Step 9

   Heat the remaining oil in a pan over medium heat and crack the egg.

10. 10

    Step 10

    Serve the rice with the vegetables and egg in a bowl. Add some fresh basil leaves and sprinkle with some sesame seeds if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg with Fried Rice and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.