Egg Fried Rice with Vegetables

Name: Egg Fried Rice with Vegetables
Cook time: 15 min
Yield: 4 servings
Ingredients: 10 ml neutral oil; 4 large eggs lightly beaten; 5 ml neutral oil; 120 g carrot peeled and diced small; 20 g green onions thinly sliced, white and green parts separated; 10 g garlic minced; 100 g frozen peas thawed if time allows; 600 g cooked white rice, cold loose grains, chilled; 30 ml soy sauce; 2 g fine salt; 1 g ground black pepper; 5 ml toasted sesame oil; 20 g green onions thinly sliced, white and green parts separated

A 30-minute main course built around cold cooked rice, scrambled eggs, and quickly stir-fried vegetables. The rice is seasoned with soy sauce and a small amount of sesame oil, then finished with green onions for freshness and a simple, cohesive savory profile.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

10 ml neutral oil
4 large eggs lightly beaten
5 ml neutral oil
120 g carrot peeled and diced small
20 g green onions thinly sliced, white and green parts separated
10 g garlic minced
100 g frozen peas thawed if time allows
600 g cooked white rice, cold loose grains, chilled
30 ml soy sauce
2 g fine salt
1 g ground black pepper
5 ml toasted sesame oil
20 g green onions thinly sliced, white and green parts separated

Instructions

Heat a large skillet or wok over medium-high heat. Add 10 ml of the neutral oil and swirl to coat the pan. The oil shimmers and coats the pan evenly.
Add the beaten eggs and stir gently until just set into soft curds, 1 to 2 minutes. Transfer the eggs to a plate. The eggs are softly set but still tender; no wet liquid remains.
Add the remaining 5 ml neutral oil to the pan, then add the diced carrot and the white parts of the green onions. Stir-fry for 2 minutes. The carrots are bright and beginning to soften at the edges.
Add the minced garlic and peas, then stir-fry for 30 seconds until fragrant. The garlic smells aromatic and the peas are heated through.
Add the cold rice, breaking up any clumps with the spatula. Stir-fry for 3 to 4 minutes until the grains are hot and lightly toasted. The rice is steaming hot and the grains look separated rather than wet.
Add the soy sauce, salt, black pepper, and toasted sesame oil. Toss for 30 seconds, then fold the cooked eggs back into the rice. The rice is evenly seasoned, glossy, and the eggs are distributed throughout.
Remove from the heat and stir in the remaining green onion greens. Serve immediately. The dish is hot, fragrant, and the green onions remain fresh and bright.