Fried Rice

First, peel the carrot and cut it into small cubes, approximately pea-sized. Peel the onion and chop it finely. Peel the garlic and chop it roughly. Chop the leek finely.

Now, take a large non-stick pan and heat 1 tablespoon of rapeseed oil over high heat. Then add the chopped onion and chopped garlic to the pan and sauté everything for 60 – 90 seconds over high heat. Immediately after, add the rice to the pan and sauté everything for another 8 – 10 minutes over medium to high heat. Adjust the heat during sautéing so that the rice becomes almost crispy but does not burn.

Next, add the chopped carrot, chopped leek, and peas to the pan, sauté everything for another 1 minute over high heat, then push the mixture to one side. Pour 1 tablespoon of rapeseed oil onto the empty half of the pan, crack both eggs into the oil, and add 1 tablespoon of soy sauce. Mix the eggs with the soy sauce and sauté over high heat for 2 – 3 minutes until the eggs are almost dry. Then combine the cooked eggs with the rest of the mixture in the pan, add 1 tablespoon of soy sauce, and sauté everything for another 1 – 2 minutes over high heat.