Spicy Fried Rice
510 g CO2 (-68%1)
Around here, napa cabbage and carrots are locally available throughout the whole year. Thus, this recipe is a hearty favourite in every season. The biggest carbon footprint in this meal does not belong to the fresh produce, but – surprisingly – to the rice. This stems from the vast bodies of stagnant water needed to grow rice, which produce a significant amount of climate-damaging methane. By using Italian rice instead of rice from the US or East Asia, you can mitigate this circumstance.
Ingredients for 2 servings
|300g||long grain rice, if possible from Italy|
|1 piece (ca. 800g)||napa cabbage|
|100g||mild chilis (*)|
|4EL (6cl)||sesame or rape seed oil|
|4EL (6cl)||soy sauce|
(*) Use only half if you prefer it a bit less spicy.
Percent Daily Value (DV)
1. Cook rice according to the instructions.
2. In the meantime, cut the cabbage into small strips, the carrots into cubes and finely slice the chilis and onion (including the green part). You can roughly chop the mushrooms or leave whole according to your preferences. Save some of the chili and of the green part of the onion as garnish.
3. Whisk the eggs and make scrambled eggs with 1tbsp oil in a large pan by slowly moving the egg mixture until they are not runny anymore. Season with salt and pepper and put to the side.
4. Once cooked and drained, stir-fry the rice with the vegetables and 3tbsp in the same pan on high heat for 20 min (*). Season with pepper and a little bit of salt. Add soy sauce and stir-fry for another 5 min.
5. Serve the fried rice topped with peanuts, scrambled eggs and garnish with onions and chili to taste.
(*) Use 2 pans if you want to save some time here.
- in comparison to the average conventional meal: https://eaternity.org/meals/