Fried Jasmine Rice with Vegetables and Egg

First, peel the carrots and cut them into small cubes (about the size of peas). Peel and finely dice the onion. Peel and roughly chop the garlic. Clean the leek and cut it into fine rings.

Heat a large coated pan or wok over high heat and let 1 tbsp of rapeseed oil get hot in it. Add the diced onion and garlic and fry vigorously for approx. 60–90 seconds.

Immediately add the cooked rice to the pan and fry everything for another 8–10 minutes over medium to high heat. Regulate the heat occasionally so that the rice becomes almost crispy but doesn't burn.