Fried Rice with Vegetables

Cook the rice according to package directions (day-old rice is best). Finely dice the shallots and garlic. Clean the carrots and pak choi and cut into fine, long strips (julienne). Cut the spring onions into small rings.

Heat a pan or wok strongly, add some oil and sauté the shallots and garlic until translucent. Add the eggs, let them set briefly, and break them up while stirring. Add the cooked rice, fish sauce, and soy sauce and fry everything for about 5 minutes until the rice turns golden brown.

Finally, add the carrots, pak choi, and spring onions and roast for another 2 minutes. Season with a pinch of salt and pepper. Serve the fried rice garnished with sesame seeds and fresh coriander.