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Egg rice with kohlrabi and peas

Egg rice with kohlrabi and peas

Preparation time:
30 min
Difficulty level:

Nutritional values:

52 g
16 g
21 g


Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 1 Teaspoon
Olive oilOlive oil 1 Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Kohlrabi (fresh)Kohlrabi (fresh)⅛ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Peas (green, frozen)Peas (green, frozen) 50 g
Soy sauce, soy sauce (dark)Soy sauce, soy sauce (dark) 1 Tablespoon
Rice (raw)Rice (raw) 50 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Meanwhile, clean and peel the hard kohlrabi. First cut into slices, then into narrow sticks. Wash the tender kohlrabi greens, shake dry, chop finely and set aside. Clean the spring onion, wash and cut into thin rings.
Step 3:
Heat oil in a wok or deep frying pan. Fry kohlrabi in it for about 5 minutes, stirring constantly. Add the spring onion and stir-fry for a further 2-3 minutes. Mix in rice and peas and stir fry for another 2-3. Push vegetables and rice up in the wok with a wooden spoon.
Step 4:
Pour eggs into the center and let fry over medium heat. Mix everything together. Sprinkle with chopped kohlrabi leaves and serve. Add soy sauce to taste.

Macronutrient distribution:

The recipe Egg rice with kohlrabi and peas is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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