American Fried Rice

Rice grains jumping in the wok, coated in a glossy film. The smell of caramelizing soy sauce and eggs seared over high heat fills the kitchen.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 734
• Protein: 18 g
• Carbs: 124 g
• Fat: 18 g

Ingredients

• 600 g White rice ( cooked and chilled overnight )
• 3 piece Egg ( beaten )
• 1 piece Carrot ( finely diced )
• 1 piece Onion ( minced )
• 100 g Green peas ( fresh or thawed )
• 3 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tsp Sesame oil
• 1 pinch Black pepper ground

Instructions

1. Garnish preparation

   Dice the carrot into small 5mm cubes. Finely mince the onion. Pieces must be uniform for flash cooking.

2. Searing the vegetables

   Heat peanut oil in a wok or large pan until smoking. Toss in carrots, onion, and peas. Stir constantly: vegetables should stay crisp.

3. Cooking the eggs

   Push vegetables to the sides. Pour beaten eggs into the center. Let set for 10 seconds then break the egg layer into chunks with your spatula before mixing with the rest.

4. Frying the rice and seasoning

   Add the cold cooked white rice. Break up any clumps to separate the grains. Pour the soy sauce onto the scorching sides of the pan to reduce it instantly before incorporating. Finish with sesame oil.

Chef's tips

• The rice must be cold, otherwise it will stick and turn into mush.
• Pouring soy sauce onto the hot metal develops toasted nutty aromas.

Storage

Store for 2 days in the fridge. Reheat in a pan with a splash of water to soften the grains.