I’m not the biggest fan of fried rice eggs, but I have leftover rice in the fridge, but I thought I would make it (And share) A simple meal for lunch. By talking to your parents and siblings, you can see that the same applies to them. Fried rice eggs are a huge pass!
You need it…
1 tablespoon 1/2 vegetable oil
Egg 3 (Whisk)
1 cup of frozen vegetables (option)
1 tsp sesame oil
1/2 tbsp mushroom flavour soy sauce (dark)
3-4 cups of cooked rice (Cool)
Two leeks (chop)
Note! Follow the video below for more information on the recipe. Frozen vegetables are optional and you can add eggs freely if you wish. When it foams, you can add 1/4 teaspoon salt and black pepper to the egg.
Heat the oil in a wok or wide pan with medium flame. Add the eggs and scrambles. 2 minutes later (As shown in the video)push the egg sideways.
If you find it more comfortable to remove the scrambled eggs and place them aside, feel free to do so. Add them when you add rice.
If you use frozen vegetables on your plate, add them and cook for 3 minutes, then chill and add rice (rest) In a wok.
Chilled rice will give you more grainy wasps.
Mix well and combine everything and refill with sesame oil (If you use toasted sesame oil and have it for a more nutty flavor) And mix well.
Add the soy sauce. Dark soy sauce works, but I really prefer to use the variety of mushroom flavors. In the video, we shared tips on using the sides of the wok to get an extra flavour.
After 2 minutes, you can add the chopped green onions and stir to turn off the stove. I cooked the rice in salted water so I didn’t add any salt to the dish. Sodium was added to the finished fried rice for soy sauce. However, you can adjust it according to your preferences.
For a little heat, you can offer it Chilean oil Or your favorite PepperSauce.
