Thai fried rice with egg, carrot and green peas

Let's start by peeling the onion. After we cut it into small cubes. Peel the garlic and grind it with a press or a fine grater. You can also just finely chop the garlic with a knife.

Preheat the wok pan over medium heat. When the pan warms up, add safflower oil. If there is no such oil available, it can be replaced with olive or sunflower oil.

We put chopped onions and frozen carrots and green peas in a frying pan. Fry everything together for 4 minutes, stirring constantly. Add the chopped garlic and fry for about another minute.

Now we push the vegetables along the perimeter of the pan, leaving an empty place in the center where we break the egg. We give the egg a little grip - literally a few seconds, after which we quickly mix the egg together with the vegetables with a wooden spatula.

Now it's time to add brown rice, which should be cooked in advance and cooled. It is better - one or two days before cooking. But not necessarily, you can just cook the rice for a couple of hours and let it cool down. If you use hot rice, it will be too soft and the dish will not end up as it should.

Together with rice, pour soy sauce, mix well, keep on fire for about a minute. Be sure to taste and add, if necessary, more soy sauce or just salt.

We serve rice to the table hot. If desired, you can decorate the finished dish with fragrant fresh herbs - finely chopped or whole twigs.

Bon appetit and delicious dishes!