Egg Fried Rice (Chao Fan)
Serves 4
Ingredients
Method
4 cu Cooked And Cooled Jasmine Rice
4 Large Eggs, Beaten
2 tbsp Vegetable Oil
1 Small Onion, Diced
½ cu Frozen Peas And Carrots, Thawed
3 tbsp Soy Sauce
1 tbsp Oyster Sauce
2 Green Onions, Chopped
¼ tsp Ground White Pepper
In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the beaten eggs and scramble until fully cooked. Transfer the scrambled eggs to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the diced onion and cook until softened, about 2-3 minutes.
Add the peas and carrots, and cook for another 2 minutes.
Stir in the cooked rice, breaking up any clumps with a spatula.
Add the soy sauce, oyster sauce, and white pepper. Stir to combine and cook for 3-4 minutes until the rice is heated through.
Return the scrambled eggs to the skillet and mix to combine.
Stir in the chopped green onions and serve hot.