Egg Fried Rice
soupeduprecipes.com recipe - Asian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 egg whites
- 1/4 cup green peas
- 1/4 cup carrot cubes
- 1/2 cup cabbage
- 1 tbsp vegetable oil
- 1/4 tsp salt or to taste
- 4 egg yolks
- 2 tbsp vegetable oil
- 2 cup cooked rice
- 1 tbsp rose wine
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- 1
Heat up your wok. Add the oil and egg whites. Egg white is really easy to stick to the wok, it is better to use a non-stick wok.
- 2
Add all the vegetable. Stir it for 1 or 2 minutes.
- 3
Add 1/4 tsp salt, give it a mix and set it aside.
- 4
Mix the rice with egg yolks until you don’t see white rice.
- 5
Heat your wok to high temperature and then turn the heat to medium.Put 2 tbsp of cold vegetable oil and add in the rice immediately. (This is a little trick to help the rice not to stick to the bottom since I don’t have a non-stick wok.)
- 6
Use your spatula to break down the big piece, so the rice cook evenly.
- 7
After a few minutes stirring, you can smell the egg, also you can see that your rice is popping. That means you are doing correctly.
- 8
I like to put a tbsp of rose wine. It is optional. I really like the rose fragrance mixed with egg fried rice. Smells so good. And also it makes the rice a little soft.
- 9
Mix it with the vegetables.
- 10
Add half tsp of salt and ground pepper to taste. Give it a mix and you are done.