Main
Fried Rice
MainOrigin: China
Stir-fried rice with egg, onion, carrot and soy sauce.
Prep
15 min
Cook
12 min
Total time
27 min
Portions
4
Total weight
725 g
Per portion
181.3 g
Ingredients
Method
Prep
- Use cold cooked rice, broken up with fingers so grains separate. Dice onion and carrot; mince garlic. Beat eggs with a pinch of salt.
Stir-fry
- Heat a wok or large pan over high heat until smoking hot. Add half the oil; scramble eggs 20–30 seconds until just set; remove.
- Add remaining oil; stir-fry onion, carrot and garlic 2 minutes. Add rice; toss 2–3 minutes until hot and slightly toasted.
- Return egg, add soy sauce; toss well. Taste and adjust salt. Serve at once.
Serving
Serve immediately, hot from the wok. Day-old cold rice fries best.
Storage
Cool quickly; refrigerate up to 1 day. Reheat until piping hot.