Chinese-Style Fried Rice
Fragrant Chinese-style fried rice with egg, carrot, peas and corn, seasoned with soy sauce and sesame oil — a quick dish made from day-old rice, cooked over high heat in just a few minutes.
Ingredients
- boiled rice (day-old)400 g
- egg3 pcs
- sunflower oil2 tbsp
- carrot1 pcs
- green peas80 g
- canned corn80 g
- soy sauce3 tbsp
- sesame oil1 tsp
- green onion20 g
Instructions
Break up the cold, day-old cooked rice with your hands to separate the grains and get rid of any clumps.
Beat the eggs with a fork. Heat sunflower oil in a skillet, pour in the eggs and fry over high heat, stirring, until set; transfer to a bowl.
In the same skillet, add the grated carrot and stir-fry for 2 minutes over high heat.
Drain the corn in a sieve to get rid of the liquid, then add it along with the peas to the carrot; stir and cook for another minute.
Add the rice; stir-fry for another 3 minutes over the highest heat, stirring constantly and breaking up any clumps with a spatula.
Pour in the soy sauce, stir, remove the skillet from the heat and drizzle with sesame oil.
Return the fried eggs to the skillet, add the chopped green onion; stir and serve immediately.
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