Egg Fried Rice

Ingredients

• 1 cupcooked jasmine rice (day-old)
• 3 pieceeggs
• 0.5 cupcarrot
• 0.5 cupcapsicum
• 2 stalkspring onion
• 2 piecegarlic cloves
• 1.5 tbsplow-sodium soy sauce
• 0.5 tspsesame oil
• 1 tbspvegetable oil
• 0.25 tspwhite pepper
• 1 pinchsalt

Method

1. 1

   Finely dice the carrot and capsicum into small even pieces, mince the garlic, and slice the spring onion, separating the white and green parts. Crack the eggs into a bowl, add a pinch of salt and the white pepper, and beat well.

2. 2

   Heat vegetable oil in a wok or large non-stick pan over high heat until smoking. Add the garlic and white parts of the spring onion and stir-fry for 30 seconds until fragrant.

3. 3

   Add the diced carrot and capsicum and stir-fry for 1–2 minutes until just tender but still with a slight crunch.

4. 4

   Push the vegetables to one side of the wok, pour the beaten eggs into the empty space, and scramble them until just set but still slightly soft, then break them into chunks and mix through the vegetables.

5. 5

   Add the day-old rice, breaking up any clumps with a spatula, and toss everything together over high heat for 1–2 minutes until the rice is heated through and slightly toasted.

6. 6

   Drizzle the low-sodium soy sauce and sesame oil over the rice, toss quickly to coat evenly, then remove from heat and garnish with the green spring onion tops before serving.