Egg Fried Rice

• total tid: 20

Ingredienser

Main ingredients

14 oz uncooked jasmine rice

14 oz water

1 oz green onion (just the green part)

2 oz carrot

4 oz frozen corn and peas

4 large egg

1/2 teaspoon salt

1/3 cup water

2 tablespoon oil

Rice seasoning ingredients

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1/2 teaspoon salt

1/2 teaspoon sugar

1 teaspoon chicken bouillon (optional)

1 tablespoon oil

Instruktioner

Wash and cook rice. Don't use too much water since soft rice sticks together, making it difficult to stir fry. For fried rice, my dad uses a 1:1 ratio of water to rice. Also make sure to fluff the rice after it's done cooking.

Cut the green parts off of the green onions (1 oz) and dice into small pieces. Save the whites to use in another dish.

Slice the carrot (2 oz) in half, then into strips. Hold the strips together and dice into small pieces. Combine with the frozen corn and peas (4 oz) in bowl.

Crack the eggs (4 large) into a bowl. Season with the salt (0.50 teaspoon), then set aside.

Once the rice is done cooking, leave it covered to steam for 2 additional minutes.

Meanwhile, add the water (0.30 cup) to the bowl of vegetables and microwave for 2 minutes to cook. Drain out the excess water and set aside. Once the 2 minutes are up, it's time to fluff the rice! Use chopsticks to stir and fluff rice for 1 to 2 minutes. This allows the excess steam to release and prevent clumping.

Heat the wok on high and beat the eggs. Lower the heat to low and add the oil (2 tablespoon), spreading it all over wok surface to make sure it's well coated. Add eggs and stir gently, cooking them for about 20 to 30 seconds. Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minutes. (Chef's Tip: Make sure to scoop all the way to the bottom along all the sides of the wok and not the center, which will actually make the ingredients stick together.)

Using the flat side of the spatula, press down on the rice and spread it over the wok to gently loosen any clumps.

Add mixed veggies, increase the heat to high, flip and stir fry for another 2 to 3 minutes.

Turn the heat down to low. Combine rice seasoning and pour over the rice.

Increase the heat to high and stir fry everything for another 2 to 3 minutes. You can also use chopsticks to help mix the fried rice or toss the wok.

Add the oil and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.

Taste and add more seasoning if needed. My dad uses an additional 1 teaspoon of light soy sauce this time.

Anteckningar

https://www.madewithlau.com/recipes/egg-fried-rice