Egg Drop Fried Rice

Day-old, cold cooked rice is better because it is drier. You can skip the shrimp in this recipe and double up on the eggs.

We used the same large pan for every step to make cleanup quick and easy.

INGREDIENTS

• 4 eggs, beaten
• 1 tablespoon vegetable oil
• 1/2 cup peanuts or cashews, preferably unsalted
• 1 tablespoon vegetable oil
• 4 green onions, sliced
• 3 garlic cloves, chopped
• 1 white onion, chopped
• 1/4 teaspoon chili flakes (optional)
• 4 eggs, beaten
• 1 cup frozen vegetable mix (peas, carrots), thawed and drained well
• 4 cups cooked cold rice
• 1/3 chopped fresh cilantro for garnish

Sauce

• 3 tablespoons soya or tamari sauce, preferably low salt
• 1 tablespoon water
• 1 teaspoon brown sugar

PREPARATION

1. In a large frying pan on medium heat, toast the nuts. Stir constantly until golden brown. Set aside.
2. In the same pan, add 1 teaspoon of oil until sizzling. Add the eggs and quickly stir to make scrambled eggs. Set aside.
3. Heat the remaining oil until sizzling then add the green onion, garlic, onion and chili flakes. Stir until golden brown.
4. Add the nuts, eggs, and sauce ingredients into the pan. Mix well. Heat the mixture until bubbling then stir in the rice.
5. Stir well until all the rice is coated. About 2 to 3 minutes.
6. Add the vegetables. Stir until heated through.