Preparation

• Cook the rice firm to the bite in plenty of water for 10-12 minutes. Strain, wash and drain again. Heat the oil in a frying pan and let the eggs cook in the oil at low heat, constantly stirring. Heat the oil in the wok.
• Add garlic, spring onions, red paprika, bean sprouts and peas and allow the mixture to fry for 1-2 minutes, constantly stirring. Mix in the rice. Add eggs, soy sauce and salt to taste.