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Cantonese fried rice with scrambled eggs, peas and carrots

An everyday dish for 2, ready in 25 minutes, around $1.18 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $1.18a serving
664kcalper serving
28gof protein
VegetarianIn season in October
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Cantonese fried rice with scrambled eggs, peas and carrots, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

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  1. Cook the rice

    Rinse the jasmine rice under cold water until the water runs clear. Put it in the saucepan with 400 ml of cold water. Bring to a boil, then lower the heat and cook covered 12 minutes.

    Tip · If the rice is too dry after mixing, add a little hot water (2-3 tablespoons) to loosen it up.

  2. Chop the onion

    Peel the two small onions and dice them small on the cutting board.

  3. Cook the onion

    In the hot nonstick skillet over medium heat, cook the diced onion with 1 teaspoon of sesame oil for 3 minutes, until translucent.

  4. Add the carrots and peas

    Add the diced carrots and the frozen peas to the skillet. Cook 5 minutes over medium heat, stirring now and then.

  5. Beat the eggs

    In a bowl, beat the 4 eggs like for an omelet with a pinch of salt and pepper.

  6. Scramble the eggs

    Pour the beaten eggs into the skillet with the rest of the sesame oil. Stir gently with a fork over low heat until you get creamy scrambled eggs, about 3 minutes.

    Tip · For softer scrambled eggs, pull the skillet off the heat right before they're fully cooked: the leftover heat will finish them off.

  7. Toss in the rice

    Add the cooked rice to the skillet with the veggies and eggs. Pour in the soy sauce and stir well to coat everything. Let it heat 2 minutes over low heat.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 664 kcal. 58% comes from carbs, 17% from protein and 22% from fat.

97 gCarbs
28 gProtein
16 gFat
Per serving (the dish for 2, divided by 2)
Energy664 kcal
Protein27.5 g
Carbs96.8 g
of which sugars11.7 g
Fat16.2 g
of which saturated fat3.8 g
Fiber10.4 g
Salt3.1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.18 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.35for 2 people
≈ $1.18a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

Eat it fresh. Soft-boiled, poached or scrambled eggs are made to order: reheated, they firm up and the runny yolk is gone. Make them the day you eat them, it's done in 5 minutes!

D-Daymake it the day you eat it
Noit would lose all its appeal

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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