Fried rice with carrots and eggs: recipe from Rita Lobo

Rice , Fried
20min

3 portions

easy

Ingredients
3 cups cooked white rice
1 onion
½ carrot
¼ cup chopped parsley and chives
2 tablespoons olive oil
3 eggs
½ tablespoon of oil

Method of preparation

Peel, cut in half and slice the onion in half (not too thin).
Bring to low heat a wok pan (or large nonstick skillet), sprinkle with two tablespoons of olive oil and add the onion.
Season with a pinch of salt and cook for about 15 minutes, stirring occasionally until golden brown.
Meanwhile, prepare the other ingredients: wash, peel and pass the carrot through the thick part of the grater
wash and dry the parsley and chives.
Chop the parsley thinly and cut the chives into medium slices.
Transfer the golden onions into the bowl with the cooked rice.
Increase heat to medium, drizzle with olive oil and add carrot.
Sauté for two minutes and add parsley and chives.
Turn off the heat, add to the rice and mix well.
Wipe the wok with a piece of paper.
Break the eggs in a bowl.
Bring the pan to low heat and drizzle with a little olive oil.
Add the egg and stir quickly with a spoon.
When starting to cook, add the rice and mix vigorously.
Increase the heat, season with salt and pepper and mix well for one minute or until the rice is well heated.
Serve next.