While I’m not the biggest fan of eggs in fried rice, with leftover rice in the fridge, I thought I’d make (and share) a quick meal for lunch. In speaking with my parents and siblings, I can confirm that the same holds for them. Eggs in fried rice is a huge PASS!
You’ll Need…
1 1/2 tablespoon veg oil
3 eggs (whisk)
1 cup frozen vegetables (optional)
1 teaspoon sesame oil
1 1/2 tablespoon mushroom flav soy sauce (dark)
3-4 cups cooked rice (chilled)
2 scallions (chopped)
Notes! Please follow along with the video below, as much more about the recipe is discussed there. Frozen vegetables are optional, and you’re free to add more eggs if you want. You may add 1/4 teaspoon salt and black pepper to the eggs when you whisk them.
Heat the oil in a wok or wide pan on a medium flame. Add the eggs and scramble. After two minutes (as shown in the video), push the eggs to the side.
If you feel more comfortable removing the scrambled eggs and setting them aside, feel free to do so. Add them back when you add the rice.
If using frozen vegetables in the dish, add them and cook for 3 minutes before adding the chilled rice (leftover) to the wok.
Chilled rice will give you a more grainy fried rice.
Mix well to combine everything, then top with the sesame oil (use toasted sesame oil if you have it for a more nutty flavor) and stir well.
Add the soy sauce. Any dark soy sauce will work, but I much prefer using the mushroom-flavored variety. In the video, I shared my tip for using the sides of the wok to get additional flavor.
Two minutes later, you can add the chopped scallion, stir, and turn off the stove. I didn’t add any salt to the dish as the rice was cooked in salted water, and the soy sauce added some sodium to the finished fried rice. However, you may taste and adjust to your liking.
For a little heat, you may serve it with chili oil or your favorite peppersauce.
Source:caribbeanpot.com
