Egg Fried Rice

Egg Fried Rice is a fast all-in-one plate that works well for lunch or dinner.

Ingredients

• 4 cups Cooked rice, cold and day-old
• 4 Egg
• 1 Carrot, small dice
• 1/2 cup Green beans, sliced
• 1 tbsp Garlic, minced
• 1/2 cup Spring onion, chopped
• 2 tbsp Soy sauce
• 1/2 tsp White pepper, ground
• 3 tbsp Vegetable oil
• to taste Salt

Steps

1. Serves 2. Beat the eggs with a pinch of salt and break the cold rice apart with wet hands.
2. Heat a wok until smoking, add a tablespoon of oil, pour in the eggs, and scramble them in large soft curds.
3. Take the eggs out while they are still slightly wet; they will finish cooking when they go back in.
4. Add the rest of the oil and fry the garlic, then the carrot and beans, for 2 minutes.
5. Tip in the rice and toss on high heat until every grain is separate and lightly toasted.
6. Splash the soy sauce down the side of the wok, season with white pepper and salt, and toss.
7. Fold the egg back through at the very end with the spring onion so it stays fluffy rather than tough, and serve at once.

Nutrition

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• Chicken Fried Rice
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