Description
A quick, flavorful, and family-friendly dish with day-old rice, sautéed vegetables, and a protein boost. Perfect for busy weeknights with its authentic homestyle touch and vibrant, sunny flavors.
Ingredients
400g cooked rice (preferably day-old)
1 large onion
3 eggs, at room temperature
100g green peas (frozen or cooked)
1 small carrot, diced
3–4 tablespoons soy sauce
2 tablespoons vegetable oil (sunflower or canola)
1 stock cube (chicken or vegetable, diluted in 100ml water)
Salt, to taste
Freshly ground black pepper, to taste
Optional: 150g cooked chicken or shrimp, cubed
Instructions
Heat oil in a wok or large skillet. Sauté finely chopped onions until softened
Scatter eggs and cook into a loose omelet, then set aside
Add carrot cubes and peas; stir-fry for 2–3 minutes
Return the rice and stir thoroughly to separate grains
Pour in diluted stock and soy sauce, mixing well to coat
Adjust with salt and pepper (soy sauce is already salty)
Stir in reserved egg mixture with vegetables
Garnish with optional protein before serving
Notes
Use day-old rice for best texture
Add a dash of sesame oil for extra depth
Omit red pepper flakes for a milder version
Store leftovers in an airtight container for 3–4 days
Veggie version: skip optional protein and add edamame or broccoli
- Prep Time: 15
- Cook Time: 20
- Category: Recettes faciles du soir
- Method: Stir-frying
- Cuisine: Asian Family
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 112mg