Phliz coffee, farmers market, french pastries, playgrounds, more visits to farmers market; that’s our typical weekend!
Saahil runs around downtowns on his bike while we enjoy coffee and french pastries. Yes, yes! Saahil has his fair share of pastries as well! With all the bakes goods and fruits in the house I rarely cook over the weekend; we end up munching throughout the day.By evenings we all are totally drained of energy, at least I am! Instead of pondering over door dash I opt for one of my go to quick and easy meals; this is one of them.
Egg fried rice is a great way to use up leftovers, but there’s no reason you can’t use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine.
Plus I consider this as a complete meal; you have your veggies, carbs in form of rice and eggs as your protein.
P.S. the other day I added eggs(with some onions, tomatoes and green chillies) to tamarind rice and it tastes yum!
Egg Fried Rice
Ingredients
- 2 tbsp vegetable oil
- 3 large eggs
- 2 cups cooked rice
- 2 tsp soy sauce
- 2 tsp sambal oelek
- 3 scallion whites chopped
- 3 medium garlic cloves minced
- 1/2 cup carrots and peas (your choice of veggies)
- salt & pepper
Instructions
- Preheat a wok over high heat until lightly smoking. Add 1/2 tablespoon oil and swirl to coat. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice. Keep the rice aside for now.
- Add 1/2 tablespoon (7ml) oil to the space. Add scallions, carrot, peas, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.
- Toss in the rice to combine; add soy sauce, sambal oelek and season to taste with salt.
- Push rice to the side of the wok and add remaining 1/2 tablespoon oil. Break the eggs into the oil and season with a little salt and pepper. Use a spatula to scramble the eggs, breaking it up into small bits. Toss the eggs and the rice together.
- Serve immediately!
