Asian-Inspired Egg Fried Rice

Instructions

1. Step 1

   Crack the eggs into a mixing bowl and whisk until evenly blended.

   Ingredients used: 4.0 piece Egg

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the wok over high heat. Add half the neutral cooking oil, pour in the beaten egg, and scramble until just set; transfer it to a plate.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: plate, spatula, wok

3. Step 3

   Return the wok to high heat and add the remaining neutral cooking oil. Stir-fry the garlic, ginger, and green onion until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 10.0 gr Ginger, 4.0 piece Scallion, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Add the carrot and green peas, then stir-fry until the carrot is crisp-tender and the peas are hot.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Carrot, 100.0 gr Green Pea

   Cookware: spatula, wok

5. Step 5

   Add the chilled rice and stir-fry, pressing apart any clumps, until the grains are hot and slightly dry.

   Timer: 4 min (fixed)

   Ingredients used: 600.0 gr White Rice

   Cookware: spatula, wok

6. Step 6

   Add the soy sauce, sesame oil, and ground white pepper. Toss until the rice is evenly seasoned.

   Timer: 1 min (fixed)

   Ingredients used: 5.0 ml Sesame Oil, 30.0 ml Soy Sauce, 1.0 gr White pepper

   Cookware: spatula, wok

7. Step 7

   Return the scrambled egg to the wok, break it into bite-size pieces, and toss until the fried rice reaches 74°C throughout. Serve immediately.

   Timer: 2 min (fixed)

   Cookware: spatula, wok