Vegetable Fried Rice with Sunny-Side Egg
This vegetarian fried rice combines the crunch of fresh vegetables with the creaminess of a runny egg yolk for a unique taste experience. Inspired by Asian flavors, this complete dish takes only 20 minutes to prepare and offers the perfect balance between textures and nutrition. Ideal for a quick weekday meal, it combines carrot, peas and zucchini with fragrant Thai rice, all topped with a sunny-side up egg with a creamy yolk. An economical recipe that will delight lovers of healthy comfort food.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the vegetables: finely slice the shallot, cut the carrot into matchsticks and the zucchini into small cubes. Drain frozen peas if necessary.
- 2
In a wok or large pan, heat the oil over high heat. Add the shallot and sauté for 1 minute until translucent.
- 3
Add the carrot, peas and zucchini. Stir-fry for 3-4 minutes over high heat, stirring constantly to keep the crunch.
- 4
Add the cold rice and mix vigorously to separate the grains. Continue cooking for 2-3 minutes.
- 5
Make a well in the center of the rice, crack the egg and let it set for 30 seconds before mixing vigorously.
- 6
Drizzle with soy sauce, salt and pepper. Mix one last time and divide between two plates.
- 7
In a small non-stick pan, cook the second egg sunny-side up with a runny yolk.
- 8
Gently place the egg on each portion and sprinkle generously with chopped chives. Serve immediately.
- Use day-old rice, less moist and easier to handle for perfect results.
- High heat is essential to get fried rice rather than boiled rice.
- Cut vegetables into uniform sizes for even cooking.
- For the sunny-side egg, cover the pan to cook the top without flipping.
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