Leftover rice tossed with eggs, soy sauce, and any vegetables on hand.
MBy MikaylaBlock
Servings
2
3 cup Cooked day-old rice, cold
3 piece Eggs
0.75 cup Frozen peas and diced carrots
3 piece Scallions
2 clove Garlic
2.5 tbsp Neutral oil
2 tbsp Light soy sauce
0.5 tsp Dark soy sauce
1 tsp Toasted sesame oil
0.25 tsp Ground white pepper
1 pinch Salt
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Sarah M. · Melbourne, AU
Prep
1. Break up the cold rice with your fingers so there are no clumps. Beat the eggs with a pinch of salt. Thinly slice the scallions, separating whites from greens, and mince the garlic. Mix the light soy sauce, dark soy sauce and white pepper in a small bowl.
3 cup Cooked day-old rice, cold,
3 piece Eggs,
3 piece Scallions,
2 clove Garlic,
2 tbsp Light soy sauce,
0.5 tsp Dark soy sauce,
0.2 tsp Ground white pepper,
1 pinch Salt
Stir-Fry
2. Heat a wok or large skillet over the highest heat until smoking. Add 1 tablespoon of the neutral oil, pour in the eggs and scramble for 20 to 30 seconds until just set but still soft. Transfer to a plate.
3 piece Eggs,
1 tbsp Neutral oil
3. Return the wok to high heat and add the remaining neutral oil. Stir-fry the scallion whites and garlic for 10 seconds, then add the frozen peas and carrots and toss for 1 minute until hot.
0.8 cup Frozen peas and diced carrots,
3 piece Scallions,
2 clove Garlic,
1.5 tbsp Neutral oil
4. Add the rice and press and toss for 2 to 3 minutes until the grains are hot, separate and slightly crispy in places. Drizzle the soy sauce mixture around the edge of the wok so it sizzles, and toss to coat evenly.
3 cup Cooked day-old rice, cold,
2 tbsp Light soy sauce,
0.5 tsp Dark soy sauce,
0.2 tsp Ground white pepper
Finish
5. Return the eggs to the wok, breaking them into small pieces, and toss for 30 seconds. Turn off the heat, then stir in the sesame oil and scallion greens. Taste, adjust with salt if needed, and serve immediately.
