← Nouns Cooking · Chinese

Ingredients

• 600 g cold cooked jasmine rice, from about 250 g raw, cooked a day ahead and chilled
• 4 large eggs
• 3 tbsp neutral oil
• 4 Spring onion, thinly sliced, whites and greens kept apart
• 1 Carrot, finely diced
• 100 g frozen peas (or peas and corn)
• 1 tbsp light soy sauce
• 1 tsp Dark soy sauce (optional)
• ½ tsp Sugar
• ½ tsp Salt
• ¼ tsp White pepper
• 1 tsp Toasted sesame oil

Method

1. Break up the cold rice with your fingers so there are no clumps. Beat the eggs with a pinch of the salt.
2. Heat 2 tbsp of the oil in a wok over high heat until it shimmers. Pour in the eggs, let them puff for a few seconds, then scramble gently until just set but still soft, about 1 minute. Tip them onto a plate.
3. Add the rest of the oil, then the spring onion whites and carrot. Stir-fry for 2 min until the carrot softens a little.
4. Add the rice and peas. Spread the rice out against the hot wok, leave it for a moment, then toss. Keep pressing and tossing for 4–5 min until every grain is hot and starting to jump in the pan.
5. Drizzle the soy sauces around the edge of the wok so they sizzle, then add the sugar, remaining salt and white pepper. Toss until the colour is even.
6. Return the egg, breaking it into pieces, and add the spring onion greens and sesame oil. Toss for 30 seconds more and serve hot.

Tips

• Freshly cooked rice turns mushy. If you must use it, spread it on a tray and chill it uncovered for an hour first. Cool leftover rice quickly and keep it in the fridge no more than a day.
• Add diced ham, char siu or prawns with the carrot for a heartier (non-vegetarian) version.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau BBC Good Food RecipeTin Eats