Fried Rice with Egg
everything chopped before the heat goes on: the secret to fast, never-soggy fried rice
Kitchen Rookie
Total20 min
Active20 min
Free Time0 min
Tools
- Wok or large frying pan
- Spatula or wooden spoon
- Small bowl
- Knife and board
Ingredients
Serves
- cold cooked rice, day-old if possible300 g
- eggs (about 50 g each, shelled)100 g
- spring onion, sliced15 g
- carrot, finely diced (1 small carrot is about 60 g)60 g
- frozen peas60 g
- vegetable oil (2 tbsp)30 ml
- soy sauce (2 tbsp)30 ml
- salt and pepper, to tasteto taste
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Why this works
- This recipe is really teaching mise en place — having everything chopped, measured, and within arm's reach before the heat goes on. Once the pan is hot there is no time to think between steps.
- This "everything ready first" discipline is what makes every stir-fry possible without chaos.