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Thai Fried Rice with Egg, Carrot, and Green Peas

An appetizing, filling, easy dinner — give it a try! Thai fried rice with egg and vegetables is a perfect dish for a family dinner, especially if you have brown rice left over from the day before. Yes, day-old rice really is better here, since freshly cooked rice would be too soft. The safflower oil can be swapped for any other vegetable oil, ideally one that isn't too strongly flavored. The rice comes out really tasty and satisfying, and you can add pieces of chicken if you like.

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Thai fried rice with egg, carrots and green peas
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 5 g
Fats 9 % 5 g
Carbohydrates 82 % 46 g
243 kcal
GI: 13 / 87 / 0
  • Start by peeling the onion and cutting it into small dice. Peel the garlic and press it or grate it fine — or just mince it with a knife. Heat a wok over medium heat. Once it's hot, add the safflower oil (if you don't have any, olive or sunflower oil works). Add the diced onion and the frozen carrots and green peas. Fry everything together for 4 minutes, stirring constantly. Add the minced garlic and fry for about another minute. Now push the vegetables out to the edges of the pan, leaving an open space in the center, and crack the egg into it. Let the egg set for just a few seconds, then quickly scramble it into the vegetables with a wooden spatula. Now it's time to add the brown rice, which should be cooked ahead and cooled — a day or two in advance is best, though it's not essential; you can just cook it a couple of hours ahead and let it cool. Hot rice would turn out too soft and the dish wouldn't come out right. Add the soy sauce along with the rice, mix well, and cook for about a minute. Be sure to taste, and add more soy sauce or a little salt if needed. Serve the rice hot. If you like, garnish with fragrant fresh herbs — finely chopped or in whole sprigs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Green peas fresh - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Brown rice - 331  kcal/100g

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