Fried Rice with Egg

Name: Fried Rice with Egg
Yield: 2 servings
Ingredients: 150 grams rice for pilaf (about 3/4 cup); 2 eggs; 1/2 onion; 100 grams corn (about 2/3 cup); 1 green bell pepper, finely chopped; 1 red bell pepper, finely chopped; 3 tablespoons balsamic vinegar; 2 tablespoons mustard; 1 tablespoon margarine; 2-3 tablespoons sunflower oil; 1 teaspoon red pepper flakes; Salt; Pepper

σταυρούλα @stavroula1005

Αθήνα

This is like a Mediterranean version of the classic Chinese dish, as I used ingredients commonly found in Greek cuisine. Even the soy sauce, which we usually add to the Chinese recipe, was replaced with balsamic vinegar and mustard. It's perfect for leftover rice and for now that we're staying home.

σταυρούλα @stavroula1005

Saved

Ingredients

2 servings

150 gramsrice for pilaf (about 3/4 cup)
2eggs
1/2onion
100 gramscorn (about 2/3 cup)
1green bell pepper, finely chopped
1red bell pepper, finely chopped
3 tablespoonsbalsamic vinegar
2 tablespoonsmustard
1 tablespoonmargarine
2-3 tablespoonssunflower oil
1 teaspoonred pepper flakes
Salt
Pepper

Saved

Steps

1

Boil the rice in 1 1/2 cups (375 ml) of salted water over medium-high heat until it absorbs the liquid. Transfer to a bowl, add pepper, and set aside to cool completely and dry, so the dish doesn't have a sticky texture.
2

In a well-heated pan, add the sunflower oil, onion, bell peppers, red pepper flakes, season with salt and pepper, lower the heat slightly, and sauté for 10 minutes.
3

In a bowl, beat the eggs with a fork and add them to the pan to cook, so they become like pieces of an omelet.
4

Add the rice, corn, balsamic vinegar, mustard, and margarine, and cook for another 3-4 minutes on high heat, until the rice sticks to the bottom of the pan, as if it's slightly caught. Serve while the dish is hot.