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Egg Fried Rice

 INGREDIENTS:

  1. Eggs 3-4
  2. Rice 2 cups cooked and cooled overnight
  3. Vegetable oil 4 tbsp
  4. Onion 1 cup finely chopped
  5. Garlic 4-5 finely chopped
  6. Vegetables 2 cups (carrots, beans finely chopped, green peas) 
  7. Salt to taste
  8. Black Pepper Powder 1/4 tsp
  9. Sweet Chili Sauce or Chili Garlic Sauce 1 tsp (optional)


METHOD:

Serving Size: 5-6

Beat the eggs with a pinch of salt. Heat 1 tbsp of oil in a pan. Scramble the eggs until just cooked. Remove and set aside.

Add the remaining oil into the same pan. Add the garlic and onions and saute until fragrant and lightly golden. 

Add the mixed vegetables and cook until just tender but still crunchy. Season the veggies with salt.

Add the chilled rice into the pan. Spread it out and let it sear for 30 seconds for crispiness. Stir well to combine with the veggies.

Add salt and black pepper powder. For extra flavor, drizzle in 1-2 tsp toasted sesame oil and a splash of sweet chili sauce or chili garlic sauce. 

Add the scrambled eggs to the pan and toss everything together.

Serve egg fried rice with cucumber-carrot salad and hot and sour soup or yogurt-mint dip.






 
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