Fried Rice with Vegetables and Egg

First, peel the carrot and cut it into small cubes, the size of peas. Peel the onion and chop it finely. Peel the garlic and chop it coarsely. Slice the leek into fine rounds.

Take a large non-stick pan and heat 1 tablespoon of rapeseed oil in it over high heat. Add the chopped onion and garlic and sauté for 60 – 90 seconds. Immediately after, add the cooked rice to the pan and fry everything for 8 – 10 minutes over medium-high heat. Adjust the flame so that the rice becomes almost crispy, but without burning.

Add the carrot, leek, and peas to the pan, fry everything for another 1 minute over high heat, then push the mixture to one side of the pan. In the empty half, pour 1 tablespoon of rapeseed oil, crack the two eggs, and add 1 tablespoon of soy sauce over them. Mix the eggs with the soy sauce and cook them over high heat for 2 – 3 minutes, until the eggs are almost dry. Then mix the eggs with the rest of the mixture in the pan, add another 1 tablespoon of soy sauce, and fry everything for another 1 – 2 minutes over high heat.