A practical dish that puts leftover rice to use in Chinese home cooking: prepared by stir-frying cold cooked rice with beaten egg, carrot, peas, and spring onion over high heat. With its distinct grain texture and light soy aroma, it is a satisfying meal on its own.
Heat some of the oil in a wok and pour in the beaten eggs, scramble into light pieces and transfer to a plate.
In the remaining oil, sauté the garlic and carrot for 2 minutes; add the peas and the white part of the scallion and sauté for one more minute.
Add the cooled rice to the pan, breaking up any clumps, and stir-fry over high heat for 5-6 minutes, stirring constantly.
Add the scrambled egg back in, drizzle with soy sauce and sesame oil, and mix; garnish with the green part of the scallion and serve hot.
Important: Cook the rice the day before and use it chilled from the fridge; hot or freshly cooked rice contains too much moisture and will clump when fried. Allergen: contains egg and soy.
If you break up the clumps in the rice with your hands or a fork before sautéing, it cooks more evenly and with separate grains in the pan.
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