Asian Fusion: Week #3
Egg Fried Rice
Jasmine rice stir-fried with scrambled eggs and leftover vegetables
Ingredients
- 400 g cooked jasmine rice (preferably day-old)
- 4 eggs, beaten
- Any leftover vegetables
- 3 tbsp GF soy sauce
- 2 tbsp sesame oil
- 3 garlic cloves, minced
- 2 spring onions, sliced
Instructions
- 1
Heat oil in a wok or large pan until very hot.
- 2
Add garlic and stir-fry 30 seconds. Add vegetables and stir-fry 2 minutes.
- 3
Push to one side. Pour in eggs and scramble until just set.
- 4
Add rice, breaking up clumps. Pour over soy sauce, toss everything. Top with spring onions.
💡Tips
- Day-old rice is drier and fries much better than fresh rice.