Fried 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. Wash the leek thoroughly and cut it into fine rings.

Heat a large non-stick pan or wok over high heat and add 1 tbsp rapeseed oil. Sauté the onions and garlic in it for about 60–90 seconds until fragrant. Immediately add the cooked rice and fry everything for another 8–10 minutes over medium to high heat, turning occasionally, until the rice is almost crispy but not burnt.

Now add the carrot cubes, leek, and peas to the pan. Fry everything for 1 minute over high heat. Push the rice mixture to the side of the pan. Add 1 tbsp rapeseed oil to the empty space, crack in the eggs, and add 1 tbsp soy sauce. Scramble the eggs directly in the pan and fry for 2–3 minutes until almost dry. Then mix the scrambled eggs with the remaining rice mixture. Stir in the remaining soy sauce (1 tbsp) and fry everything for another 1–2 minutes over high heat.