Spring Rolls with Fried Rice with Egg and Vegetables
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SERVINGS 2
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PREPARATION 10 MINUTES
INGREDIENTS
- 1 package of Spring Rolls
- 4 tbsp olive oil (divided)
- 1 beaten egg
- 100 g (about 1 medium) carrot, cut into small cubes
- 50 g (about ½) finely chopped onion
- 50 g (about ½) Florina pepper, cut into small cubes
- 70 g (about ½ cup) frozen peas
- 1/8 tsp garlic powder
- 2 cups plain rice, cooked (try Jasmine variety)
2 tbsp soy sauce (divided)
- 3 tbsp (about 1 small) finely chopped spring onion
- 1 pinch of salt
- 1/8 tsp freshly ground pepper
- 1/8 tsp freshly ground pepper
INSTRUCTIONS
- Fry the spring rolls according to the package instructions and keep them slightly warm.
- To make the rice, heat a tablespoon of olive oil in a frying pan over medium heat. Pour in the beaten egg and, stirring constantly, wait for it to scramble (like a creamy and smooth scramble) for about 45” to 1′. Transfer to a bowl and set aside.
- In the same pan over medium heat, add two tablespoons of olive oil. When hot, add the carrot, onion, and pepper and sauté for about 10 minutes or until they begin to soften, stirring frequently.
- Add the peas and garlic powder and stir for another minute. Add the last teaspoon of oil, the rice and one tablespoon of soy sauce. Stir well to coat all the rice with the soy sauce (about a minute). Remove from heat and add the spring onion, salt and pepper, toasted sesame oil and the chopped egg. If desired, add another tablespoon of soy sauce.
- Mix well and serve with the spring rolls.
Tips
- It is better to use rice from the previous day and not freshly boiled. - If we do not add the second spoonful of soy sauce, we may need a little more salt. - The roasted sesame oil is a little but strong in flavor. It is worth looking for because it gives another dimension to the dish.
