How to fry Chinese rice with vegetables and egg? Prepare the products. Take fragrant rice - basmati or jasmine, but, of course, ordinary rice will do. It will be more convenient to cook it in a bag. Green peas you can take any - fresh, frozen or canned. Only the time of its frying will differ.
Immediately put a saucepan on the stove to boil the rice. I lightly salted the water. Wait for the water to boil, throw the packet into it. Boil the rice according to the instructions on the package, until cooked. While the rice is boiling, prepare the rest of the ingredients.
Slice the carrots into thin straws.
Finely chop the garlic.
Rinse the green onions well. Drain and cut into small circles.
Heat a non-stick skillet over medium heat. Pour a spoonful of vegetable oil into it. Whisk the eggs in a bowl and beat well with a fork. Pour the beaten eggs into the pan. Fry them, moving them slightly with a spatula, until thickened. I salted the omelet a little.
Set the finished omelet aside and place another skillet on the fire.
Pour the rest of the oil into it, heat it up. Place the carrots and green peas in the oil (I put them in without defrosting them). Fry the carrots and peas, stirring, for 10-15 minutes. Then add the chopped onion and garlic to the skillet. Continue frying the vegetables for a couple more minutes.
Meanwhile, the rice will be ready. Take the bag of rice out of the water and dry it a bit. Cut off the corner and drop the rice into the vegetables. Stir. Add the scrambled eggs to the rice by cutting them into bite-sized pieces.
Pour the soy sauce into the dish and stir. Heat everything together for a couple more minutes.
Serve the rice to the table. Enjoy!