Vegetable rice

• 500g cooked rice
• 2 eggs
• 1 courgette, washed
• 1 onion, peeled
• 1 clove of garlic, peeled
• 10g fresh ginger, peeled and chopped
• 1 tablespoon soy sauce
• 1 tablespoon curry powder
• 1 tablespoon vegetable stock powder
• 2 tablespoons oil
• Salt and pepper

Cut the onion and garlic with the light green cone. Grate the courgette with the red cone. Grate the carrot with the orange cone.

Heat a frying pan with 1 spoon of oil and scramble the eggs. Set aside in a dish.

Heat oil again in a frying pan, add the garlic, ginger and curry and cook for a minute. Add the vegetables and the stock powder and cook for another 2 minutes.

Add the cooked rice and sauté 2 to 3 minutes while stirring. Finally, add the scrambled eggs and soy sauce, mix and adjust seasoning to taste.

Variant: Add shrimps or ham cubes.