Egg Fried Rice
Wok-fried rice with eggs, carrot, onion, green onions, peas, garlic, ginger, soy sauce, butter, and peanut oil. The rice is pushed until properly charred for smoky fried-rice flavor.
Product list ingredients
- eggs
- onions
- garlic
- carrots
- green onions
- rice
- soy sauce
- granulated sugar
- rice vinegar
- peanut oil
- ginger
- peas
Ingredients
Rice:
- •3 cups cooked rice, cold and separated well (4 cups max if you want a bigger batch)
- •3 eggs, scrambled
- •3 tbsp peanut oil
Add-ins:
- •1 carrot, diced small
- •1 small onion or 1/2 large onion, diced small
- •1 bunch green onions, whites and greens separated
- •1 cup peas (frozen or canned)
- •1 tbsp unsalted butter
- •1 tbsp granulated sugar
- •3 tbsp soy sauce
- •1 tbsp rice vinegar
- •3 garlic cloves, grated
- •1 tbsp ginger, grated
- •salt to taste
Directions
Rice:
Heat a wok or wide pan until very hot. Scramble the eggs first (fast, soft), then set aside.
Add-ins:
Add peanut oil. Fry carrot and onion, then add green onion whites and peas. Stir-fry briefly until warm. Add garlic and ginger and cook for ~30 seconds.
Rice:
Add the cold cooked rice. Spread it out and press it into the pan in an even layer. Leave it to toast and burn slightly for smoky fried-rice flavor (not just steaming).
Season: pour in soy sauce and rice vinegar. Add sugar and butter; let them melt and sizzle so the rice gets glossy.
Toss everything together to evenly coat the rice. Add back the scrambled eggs and stir until heated through.
Finish with green onion greens. Taste and add salt if needed. Serve hot.