Asian-Inspired Egg Fried Rice

Instructions

1. Step 1

   Stir the soy sauce, sesame oil, and black pepper together in a small bowl.

   Ingredients used: 1 gr Black Pepper, 10 ml Sesame Oil, 45 ml Soy Sauce

   Cookware: small bowl

2. Step 2

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

   Ingredients used: 4 piece Egg

   Cookware: mixing bowl

3. Step 3

   Heat 1 tbsp (15 ml) vegetable oil in the wok over medium heat. Add the beaten eggs and gently scramble until just set, then transfer them to a plate.

   Timer: 2 min (fixed)

   Ingredients used: 15 ml Vegetable Oil

   Cookware: plate, spatula, wok

4. Step 4

   Heat the remaining 1 tbsp (15 ml) vegetable oil in the wok over high heat. Add the carrot and peas, then stir-fry until the carrot is crisp-tender.

   Timer: 3 min (fixed)

   Ingredients used: 100 gr Carrot, 100 gr Green Pea, 15 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Add the garlic, ginger, and scallion whites. Stir-fry until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 10 gr Fresh Ginger, 8 gr Garlic, 2 piece Scallion

   Cookware: spatula, wok

6. Step 6

   Add the chilled rice and stir-fry over high heat, pressing apart any clumps, until the grains are hot and lightly toasted.

   Timer: 4 min (fixed)

   Ingredients used: 700 gr Long Grain Rice

   Cookware: spatula, wok

7. Step 7

   Pour in the prepared sauce and toss until it is evenly absorbed by the rice.

   Timer: 2 min (fixed)

   Cookware: spatula, wok

8. Step 8

   Return the scrambled eggs to the wok and add the scallion greens. Toss just until the eggs are hot, then serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 2 piece Scallion

   Cookware: spatula, wok