DAY 61, EGG FRIED RICE

This recipe was requested by Liv in Grade 6 as it's one of her favourites. This is a great way to use leftover rice but I've included cooking the rice here too - the trick is to slightly undercook the rice so it doesn't get sticky when it's recooked in the wok.

Ingredients

1/2 cup rice cooked in 1 cup water with a pinch of salt

1 tbsp oil

1/2 tsp grated ginger

1/2 tsp grated garlic

1 egg

1 tbsp soy sauce

pinch black pepper or chilli flakes

selection of stir fry veggies 

Measure the rice, water and pinch salt into a pan. Cover and cook over a very low heat until the water has been absorbed (about 10 minutes for white rice, 30 minutes for brown)

Meanwhile, prepare other ingredients. Whisk egg, grate ginger and garlic, chop stir fry veg, measure soy sauce and pepper into a bowl

I will put the grated carrot and chopped white spring onion in to stir-fry and add the shredded cabbage at the end. The green onion top will be used for garnish

Spread the cooked rice onto a plate to cool - this will prevent it from overcooking

Heat wok to medium hot.

Add 1 tbsp oil and briefly fry garlic and ginger (10-20 seconds is enough)

Add stir fry veg, (carrots and spring onion) and stir fry briefly. Push veggies to one side. 

Add egg and scramble.

Add rice and mix with the egg and veggies

Stir fry until rice is hot.

Turn off the heat and add cabbage and soy sauce/pepper mix

Give a final stir and serve, garnishing with spring onion tops