Fried vegetables with rice and egg

Fried vegetables with rice and egg

Ingredients

• Long grain rice 1.5 cups
• Soy sauce¾ cups
• Brown sugar 2 tablespoons
• Rice vinegar 1 tablespoon
• Peanut butter 1 tablespoon
• Grated ginger 1 tablespoon
• Carrots 2 pieces
• Green Peas 2 cups
• Bean sprouts 2 cups
• Green onions with onion 4 pieces
• Chicken egg 4 pieces

Directions

1. Boil the rice in boiling water until tender.
2. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger.
3. Heat the peanut butter in a wok over medium heat. Add the carrots cut into thin strips and sauté for 2 minutes. Add the diced peas, sprouts and 3 tablespoons of the soy sauce mixture. Sauté for 2 minutes to soften the vegetables. Transfer to a bowl.
4. Return the wok to medium heat and add the remaining soy sauce mixture, rice, and finely chopped green onions. Heat, stirring, for 1 minute. Make a depression in the center of the rice and break the eggs. Toss in the rice and transfer to serving bowls. Top with vegetables and serve.