Vegetarian Egg Fried Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat half of the vegetable oil in a large skillet or wok over medium-high heat.

   Ca. 1 min.

   Kokkens note: Ensure your wok or skillet is hot enough before adding ingredients to achieve a good stir-fry.

2. 2

   Pour in the beaten eggs and scramble them until just cooked through, then remove them from the skillet and set aside.

   Ca. 2 min.

   Kokkens note: Don't overcook the eggs; they will continue to cook slightly when added back to the rice.

3. 3

   Add the remaining vegetable oil to the skillet.

4. 4

   Add the yellow onion and carrot to the skillet and stir-fry for 3-4 minutes until slightly softened.

   Ca. 4 min.

5. 5

   Add the garlic and stir-fry for another 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Add the cold cooked rice to the skillet, breaking up any clumps with your spatula.

   Ca. 1 min.

   Kokkens note: Using day-old, cold rice is crucial for good fried rice texture, as it's less sticky.

7. 7

   Stir-fry the rice for 3-5 minutes, allowing it to heat through and develop a slight crispness.

   Ca. 4 min.

8. 8

   Stir in the frozen peas, salt, and black pepper.

   Ca. 1 min.

9. 9

   Return the scrambled eggs to the skillet.

10. 10

    Pour in the soy sauce and sesame oil, and stir everything together until well combined and heated through.

    Ca. 2 min.

11. 11

    Serve immediately, garnished with the sliced green onion.