Egg Fried Rice

Ingredients

• 1 cups cooked rice, day-old and refrigerated
• ½ tablespoon vegetable oil
• ½ small onion, diced
• 1 cloves garlic, minced
• ½ cup mixed peas and carrots, frozen
• 1 eggs, beaten
• ½ teaspoon soy sauce
• ½ teaspoon oyster sauce, optional
• Salt and pepper, to taste

Method

1. 1Heat the vegetable oil in a large wok or frying pan over high heat, until it shimmers and shimmers.
2. 2Add the diced onion and cook, stirring constantly, for 2 minutes, or until translucent and starting to caramelize.
3. 3Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
4. 4Add the frozen peas and carrots, stirring to combine, and cook until they're tender but still crisp, about 2 minutes.
5. 5Push the vegetables to one side of the wok, then add a little more oil if necessary, and pour in the beaten eggs, scrambling them until they're just set, about 1-2 minutes.
6. 6Mix the eggs into the vegetables, then add the cooked rice to the wok, breaking up any clumps with a spatula and stir-frying for about 5 minutes, or until the rice is heated through and starting to toast.
7. 7Add the soy sauce and oyster sauce, if using, and stir-fry for another minute, until the rice is well coated with the sauces and heated through, seasoning with salt and pepper to taste.
8. 8Transfer the egg fried rice to a serving platter, garnished with chopped scallions if desired.
9. 9Stir-fry the rice in small batches if necessary, to prevent it from steaming instead of stir-frying, and to ensure it cooks quickly and evenly, with a good texture.
10. 10Turn off the heat and serve immediately, hot and steaming.
11. 11Scrape the bottom of the wok with a spatula to loosen any stuck bits of rice and vegetables, and fold them back into the dish.

Nutrition per serving