Key Information

Equipment

• 1 saucepan
• 1 frying pan
• 1 knife
• 1 spoon

Ingredients

• 100 g rice
• 2 eggs
• 1/2 tomato
• A few cucumber slices
• 1 teaspoon vegetable oil
• Salt
• Black pepper

Instructions

1. Cook the rice in a saucepan of salted boiling water.
2. Cook according to the package instructions.
3. Drain the rice and set it aside.
4. Wash the tomato and cucumber.
5. Dice the tomato into small cubes.
6. Cut the cucumber into small pieces.
7. Heat the oil in a frying pan.
8. Crack the eggs into the hot pan.
9. Stir to make scrambled eggs.
10. Add the cooked rice to the pan.
11. Stir-fry for 1 to 2 minutes.
12. Season with salt and black pepper.
13. Add the diced tomato.
14. Add the cucumber pieces.
15. Mix gently.
16. Cook for another 30 seconds.
17. Serve immediately.

Chef's Tip

Add a splash of soy sauce for an even richer and more flavorful version.

Mistakes to Avoid

Do not overcook the vegetables so they stay fresh and crunchy.

Serving Suggestions

• Soy sauce
• Hot sauce
• An extra fried or scrambled egg

The Spirit of This Recipe

A quick, budget-friendly student recipe that's perfect for turning simple fridge leftovers into a satisfying meal.