Xueci makes Chinese egg fried rice

Step 1/ 4

• 100 g peas
• 4 green asparagus
• 1 carrot
• 2 scallions
• 3 eggs
• 200 g rice (cooked)
• salt

• cutting board
• knife
• peeler
• bowl (small)
• whisk

Peel peas, if needed. Remove the woody ends of the asparagus and chop diagonally into bite-size pieces, leaving the heads whole. Peel and dice carrot. Slice scallion whites into thick rings and greens in thin rings. In a small bowl, whisk eggs and season with salt. Break the rice apart with your hands if it’s leftover, cold, and clumpy.

Step 2/ 4

• vegetable oil (for frying)

• wok
• rubber spatula
• bowl

Heat vegetable oil in a wok over medium heat. Add scallion whites and fry until fragrant and the edges start to turn golden. Add peas, fry for approx. 1 min., then add carrots and asparagus. Cook for approx. 2 – 3 min., then remove all the vegetables and set aside in a bowl.

Step 3/ 4

• vegetable oil (for frying)

• paper towels

Clean the wok with paper towels. Add more oil and heat over medium-high heat, until the oil is almost smoking. Add in the eggs and fry for approx. 30 sec., the edges should be golden and puffy but the middle should still be runny. Now add the rice and mix it with the eggs. Break the eggs down into smaller bits, but be careful not to break the rice too much.

Step 4/ 4

• 1 tsp soy sauce
• white pepper (optional)
• sesame oil (for garnish)

Continue frying until the rice and eggs are golden and not wet looking. Then add back the fried vegetables and season with soy sauce and some white pepper, if desired. To finish, add scallion greens and a dash of sesame oil. Serve immediately and enjoy!

Enjoy your meal!