Egg Fried Rice
Chinese · Rice · 22 min · 4 servings
Ingredients
- 750 g cooked rice
- 150 g eggs
- 30 g vegetable oil
- 120 g peas
- 80 g carrot
- 40 g spring onions
- 6 g garlic
- 30 g soy sauce
- 5 g sesame oil
- 1 g black pepper
Instructions
- Break up the cooked rice with your hands so there are no clumps; rice cooked a day ahead and chilled works best.
- Dice the carrot, mince the garlic and chop the spring onions, keeping the white and green parts separate.
- Beat the eggs with a pinch of the black pepper. Heat some of the vegetable oil in a wok over high heat, scramble the eggs until just set and tip them onto a plate.
- Add the remaining oil and stir-fry the carrot, peas, garlic and the white parts of the onions for 2-3 minutes.
- Add the rice and toss over high heat, shaking the wok, for 3-4 minutes until the grains are hot and lightly crisp.
- Drizzle the soy sauce around the edge, then fold in the eggs and the green onion tops. Off the heat, season with the sesame oil and remaining pepper and serve hot.
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