Spicy egg fried rice with vegetables & harissa

Total time25 mins

10 minspreparation time

15 minscooking time

This spicy one-pan wonder combines fresh vegetables with the smoky heat of harissa, blending Asian and North African influences. It's a great way to breathe new life into leftover rice in next to no time.

Ingredients

2 portion(s)

450 g

pre-cooked rice

onion

garlic cloves

3 cm

fresh ginger

carrot

100 g

broccoli

red pepper

 ½ bunch

bunch of spring onions

100 g

frozen green peas

1 tsp

harissa paste

150 ml

Kikkoman Naturally Brewed Soy Sauce

eggs

Oil for cooking (e.g. rapeseed)

Garnish:

lemon or lime (cut into slices)

Nutritional facts (per portion):2428 kJ / 580 kcal

14 gFat

21 gProtein

90 gCarbohydrates

Preparation

Step 1

Slice the onion. Chop the garlic, and finely chop or grate the ginger. Peel the carrot and cut it into cubes or matchsticks. Divide the broccoli into small florets. Dice the pepper. Chop the spring onion. Rinse the frozen green peas with warm water to thaw them.

Step 2

Heat the wok and add a little oil. Add the sliced onion, garlic and ginger. Stir-fry briefly until fragrant. Add all the vegetables except the spring onions and stir-fry for about 1 minute. Crack in the eggs and continuously stir-fry until they are fully cooked. Add the rice and mix thoroughly. Finally, add the Kikkoman Soy Sauce, harissa paste and spring onion. Mix well and serve.

Step 3

Serve with a slice of lemon or lime.

Tip:

The rice tastes best when it's cooked the day before.

Recipe-ID: 1395

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