Ria's Tiffin: Korean Egg Fried Rice with Peas & Carrot

Ingredients

• 1 cupDay-old cooked white rice
• 2 pieceEggs
• 3 tbspFrozen peas
• 0.25 cupCarrot
• 1 stalkSpring onion
• 1.5 tbspGluten-free soy sauce (tamari)
• 1 tbspNeutral cooking oil (sunflower or canola)
• 1 pinchSalt
• 1 pinchWhite pepper

Method

1. 1

   Finely dice the carrot into small cubes and slice the spring onion, keeping the green tops separate. Crack both eggs into a small bowl and beat well with a pinch of salt and white pepper.

2. 2

   Heat oil in a wok or non-stick frying pan over high heat. Add the diced carrot and stir-fry for 2 minutes until just tender, then add the frozen peas and cook for 1 minute more.

3. 3

   Push the vegetables to the side of the pan, pour in the beaten eggs, and scramble them until just set but still slightly soft — about 30 seconds.

4. 4

   Add the day-old rice, breaking up any clumps with a spatula. Toss everything together over high heat for 2 minutes until the rice is heated through and lightly toasted.

5. 5

   Drizzle in the tamari and toss well to coat evenly. Taste and adjust seasoning. Scatter the spring onion greens over the top.

6. 6

   Allow the fried rice to cool completely before packing into Ria's tiffin box. It keeps well at room temperature for up to 4 hours.