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Le Chaudron recipe
Riz frite rapide
Quick egg fried rice
⏱ 15 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked riceideally day-old
2eggs
150 g (5 oz)frozen peas
1carrot
2scallions
2 clovesgarlic
2 tbspsoy sauce
1 tbspsesame oil
1 tspgrated fresh ginger
1 tbspsunflower oil
- 400 g (14 oz) cooked rice ideally day-old
- 2 eggs
- 150 g (5 oz) frozen peas
- 1 carrot
- 2 scallions
- 2 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 tbsp sunflower oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Slice the green onions, keeping whites and greens separate. Chop the garlic and grate the ginger.
- Peel the carrot and cut into very small dice so it cooks quickly.
- Heat the wok with the sunflower oil over very high heat until it just smokes.
- Beat the eggs, pour into the wok and scramble for 30 seconds. Set aside.
- In the same wok, stir-fry the onion whites, garlic and ginger for 1 minute.
- Add the carrot and the still-frozen peas and stir-fry over high heat for 2 minutes.
- Add the rice, breaking it up, and cook 3 minutes until lightly toasted.
- Stir in the eggs, soy sauce and sesame oil. Top with the green onion tops and serve right away.
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