Turn leftover rice, eggs, frozen vegetables, soy sauce, sesame oil, and garlic powder into quick meals.
BBy BIGO
Servings
3
3 cup Cooked day-old rice, cold
4 piece Eggs
1 cup Frozen mixed vegetables (peas, carrots, corn), thawed
2 tbsp Neutral oil
1 tsp Garlic powder
2.5 tbsp Light soy sauce
1 tsp Rice vinegar
1 tsp Toasted sesame oil
1 piece Jalapeño, finely diced (optional heat)
1 tsp Hot sauce (to serve)
1 pinch Salt
1 pinch Ground black pepper
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Prep
1. Break up any clumps in the cold rice with your fingers so the grains are separate. Beat the eggs with the salt and pepper. Mix the soy sauce, rice vinegar and sesame oil in a small bowl.
2. Heat a large wok or skillet over high heat until just smoking. Add half of the neutral oil, pour in the beaten eggs and scramble for 30 to 45 seconds until just set but still soft. Transfer to a plate.
1 tbsp Neutral oil
3. Return the pan to high heat and add the remaining neutral oil. Stir-fry the jalapeño and thawed frozen mixed vegetables for 1 to 2 minutes until hot and lightly blistered.
4. Add the cold rice and spread it across the pan. Let it sit 30 seconds, then toss and press for 2 minutes until the grains are hot, separate and slightly crisp. Sprinkle in the garlic powder and toss for 15 seconds.
3 cup Cooked day-old rice, cold,
1 tsp Garlic powder
5. Drizzle the soy sauce mixture around the edge of the hot pan so it sizzles and vaporizes, then toss to coat evenly. Return the eggs, breaking them into small pieces, and toss for 30 seconds more.
Serve
6. Taste and adjust with a little more soy sauce if needed. Serve immediately, with hot sauce on the side or drizzled over the top.
1 tsp Hot sauce (to serve)
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