Leeann Chin Vegetable Fried Rice

By á-46330

Ingredients

• 3/4 cup finely chopped onion
• 2 1/2 tablespoons oil
• 1 egg, lightly beaten (or more eggs if you like)
• 3 drops soy sauce
• 3 drops sesame oil
• 1/2 cup finely chopped carrot (very small)
• 1/2 cup frozen peas, thawed
• 4 cups cold cooked rice, grains separated (preferably medium grain)
• 4 green onions, chopped
• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you like)

Details

Adapted from trialx.com

Preparation

Step 1

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve
Set out additional soy sauce on the table, if desired