Tangra-Style Egg Fried Rice

Ingredients

• 2 cups cooked and chilled rice
• 3 eggs
• 1/2 cup carrots, finely chopped
• 1/2 cup beans, finely chopped
• 1/2 cup spring onions, finely chopped
• 2.5 tbsp neutral cooking oil
• 1-1.5 tbsp light soy sauce
• 1/2 tsp MSG
• 1/2 tsp black pepper
• 3/4 tsp salt, or to taste

Steps

1. Make the eggs: heat 1 tbsp oil in a hot wok/pan; beat 3 eggs with a pinch of salt, MSG, and pepper, then make a soft scramble. Remove and keep aside.
2. Stir-fry the veggies: add another 1 tbsp oil to the same hot wok; toss in the chopped carrots and beans, season with salt, pepper, and MSG, and stir-fry on high heat until cooked but still a little crunchy.
3. Add the 2 cups cooked, chilled rice and toss everything together on high heat.
4. Add the soy sauce, MSG, and pepper to taste; toss well so every grain gets coated.
5. Add the scrambled eggs back in along with lots of spring onions; toss for another 1-2 minutes and serve piping hot.

The reel

via @chefsougata

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions