Wok Egg Fried Rice
, Serves 6
A quick wok fried rice with butter-fried onions, carrots and peas, finished with soy, sesame oil and scrambled egg.
| 28 g butter (first addition) | Melt butter, fry veg 3-4 min | Add remaining butter, stir | Toss in rice, soy & sesame oil | Stir in eggs & green onions |
| 1 small onion, diced | ||||
| 4 cloves garlic, minced | ||||
| 65 g frozen diced carrots | ||||
| 145 g frozen green peas | ||||
| salt and pepper to taste | ||||
| 28 g butter (remaining) | ||||
| 450 g cooked, chilled white rice (jasmine or short grain) | ||||
| 45 ml soy sauce | ||||
| 2 teaspoons sesame oil | ||||
| 2-3 eggs, scrambled | ||||
| green onions, for garnish |
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