Fried Rice with Eggs and Turmeric
MAIN COURSE,  VEGETARIAN AND VEGAN

Fried Rice with Eggs and Turmeric

This Fried Rice with Eggs and Turmeric is an easy and delicious recipe, that you can make with leftover rice. This is a recipe that uses the rice from your fridge, that you didn’t know what to do with. And now you know. 🙂

Ingredients:

  • 250 g of leftover rice
  • 1 carrot
  • 1/4 of a bell pepper
  • 1/2 a stalk of lee
  • 1 zucchini
  • 1 clove of garlic
  • 150 ml of vegetable stock or water
  • salt and pepper
  • 1 teaspoon of ground turmeric
  • 2 eggs
  • olive oil
  • 2 tablespoons of chopped parsley

Prepare the vegetables. Wash and chop the leek, zucchini, bell pepper, garlic and the carrot.


In a large pot heat the olive oil and saute the vegetables for 5 minutes.

Fried Rice with Eggs and Turmeric
Fried Rice with Eggs and Turmeric booksandlavender.com

Season with salt, pepper, and turmeric. Add 150 ml of water or veggie stock, put the lid on and cook the vegetables for 10 minutes until they’re soft on low heat.

Fried Rice with Eggs and Turmeric
Fried Rice with Eggs and Turmeric booksandlavender.com

When the vegetables are soft and cooked through, pour in the rice and stir everything to combine and to heat up the rice. Add the parsley as well. Be sure to add the fresh parsley because it adds a delicious flavor to the dish.

Fried Rice with Eggs and Turmeric
Fried Rice with Eggs and Turmeric booksandlavender.com

Lastly, move all the veggies and the rice on one side, and crack in two eggs. Scramble them in the pot and then, mix them with the rice.

Fried Rice with Eggs and Turmeric
Fried Rice with Eggs and Turmeric booksandlavender.com

Serve the dish immediately.

Fried Rice with Eggs and Turmeric
Fried Rice with Eggs and Turmeric booksandlavender.com

Fried Rice with Eggs and Turmeric

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 3 servings

Ingredients:

250 g of leftover rice
1 carrot
1/4 of a bell pepper
1/2 a stalk of leek
1 zucchini
1 clove of garlic
150 ml of vegetable stock or water
salt and pepper
1 teaspoon of ground turmeric
2 eggs
olive oil
2 tablespoons of chopped parsley

Instructions:

  1. Prepare the vegetables. Wash and chop the leek, zucchini, bell pepper, garlic and the carrot.
  2. In a large pot heat the olive oil and saute the vegetables for 5 minutes.
  3. Season with salt, pepper, and turmeric. Add 150 ml of water or veggie stock, put the lid on and cook the vegetables for 10 minutes until they're soft on low heat.
  4. When the vegetables are soft and cooked through, pour in the rice and stir everything to combine and to heat up the rice. Add the parsley as well. Be sure to add the fresh parsley because it adds a delicious flavor to the dish.
  5. Lastly, move all the veggies and the rice on one side, and crack in two eggs. Scramble them in the pot and then, mix them with the rice.
  6. Serve the dish immediately.
https://booksandlavender.com/2016/03/21/fried-rice-with-eggs/

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One Comment

  • Anna

    This looks delicious! Thank you so much for following Life Bellissima! I’m delighted to find your lovely blog as well and look forward to following you, too! 🙂
    ~ Anna

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