Lunch · International
Paprika Fried Rice with Vegetables and Two Eggs
Brown rice and vegetables sautéed in paprika juices, with two pan-fried eggs and parsley.
- per serving
- 510 kcal
- Protein
- 19 g
- Total time
- 1 h 5 min
- Makes
- 1 serving
- Vegetarian
Instructions
Rinse the 65 g of dry brown rice. Cook it in 700 ml of simmering water for 35 to 40 minutes until tender, then drain well.
Meanwhile, cut the 60 g of carrot into 3 mm sticks and the 80 g of zucchini into 5 mm half-rounds. Chop the 5 g of parsley.
Heat 7 g of the 10 g of oil in a sauté pan. Cook the carrot for 4 minutes, add the zucchini and two pinches of paprika, then cook for 4 minutes. Pour in 40 ml of water and cover for 3 minutes to soften the carrot.
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