Egg Fried Rice
Course:
Dinner
Ingredients
- 1⁄2 tablespoons Peanut Oil
- 2 Egg (whisked)
- 2 Carrot (peeled and diced)
- 1 Onion (diced)
- 100 grams Sugar Snap Peas
- Salt
- Black Pepper
- 3 cloves Garlic
- 110 grams White Rice (cooked, then chilled; weight is for uncooked)
- 3 Spring Onion (sliced)
- 4 tablespoons Soy Sauce
- 1⁄2 teaspoons Toasted Sesame Oil
- MSG
Notes
Try brown rice
Add 1 red pepper
Steps
Prep:
- The rice should be cooked, then refrigerated ahead of time.
Steps:
- Preheat cast iron pan over medium high heat. (11)
- Add peanut oil.
- Add the carrots, onion, and season with a generous pinch of salt and pepper. Sauté for about 3 minutes or until the onion and carrots are just tender (not completely soft).
- Add the garlic and mix to combine.
- Add the sugar snaps and cook for a few more minutes until they're done.
- Add additional oil if necessary. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
- Press the rice down into a flat layer like a pancake and let sit undisturbed for 30-60 seconds.
- Then lift up the rice with a spatula and mix. Repeat pancake step 2-3 times as required. You may need to add more oil in between each pancake-press -- use judgement here.
- Turn the heat down a bit (7) and wait a minute or two for the pan to cool down.
- Make a well in the middle and add the eggs. Let them cook undisturbed for a bit before scrambling and then incorporating into the rice.
- Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed and MSG.