leftover rice (preferably long grain), crumbled3 cups
eggs3
green onions, finely chopped3
carrot, diced1
onion, dicedquarter of one¼
salt~½ tspest.
white pepper powder or black pepper powder~¼ tspest.
light soy sauce1 tbsp
dark soy sauce½ tbsp
oil (avocado or vegetable oil)for cooking~3 tbspest.
chicken bouillon (optional)
~½est.
Steps
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1
Crumble the leftover rice and set aside. Beat the eggs with salt and white pepper powder.
2
Finely chop the green onions, and dice the carrot and onion.
3
Heat a wok or large skillet on high heat with oil, then scramble the eggs until just set and remove from the pan.
4
Add a little more oil to the pan and stir-fry the onions and carrots for about one minute until fragrant and slightly softened.
5
Add the rice to the pan and stir-fry for about one minute, breaking up any clumps to ensure even heating.
6
Return the scrambled eggs to the pan and stir to combine. Pour the light and dark soy sauce along the side of the pan and cook for another minute while stirring.
7
Add the chopped green onions and toss well to combine. Optionally add chicken bouillon for extra flavor.
PrimedTableBETA
