I am pasting Uncle Roger's egg fried rice recipe underneath what I made - should you want to make it and use actual rice! (Note: I had leftover onions and cabbage from the day before that I chopped up fine to use in place of rice. If you do not have this, start with the onions and cabbage and fry for a couple of minutes before you add the eggs.)
Serves 1
In the wok! |
- 2 T sesame oil
- 1 garlic clove, minced
- 1/2" piece of ginger, peeled and minced
- 2 or 3 eggs
- small carrot, diced small
- 1+ cups (leftover) cabbage and onion, chopped fine
- 1 T soy sauce
- salt to taste
- 1-2 green onions
Heat oil in a wok on high heat. Add garlic and ginger and fry for a few seconds. Crack eggs into the oil, and stir to mix and cook. Break apart. Add carrots and cooked cabbage and onions. Stir and combine. Toss in the air to give some loft!! Add soy sauce and salt, and green onion. Toss again, and serve.
Uncle Roger’s egg fried rice recipe
- Heat 1tbsp sesame oil in a skillet or wok.
- Add two chopped garlic cloves and a piece of chopped ginger and fry for a few seconds.
- Add a large chopped onion and 2 chopped celery stalks and saute.
- Stir in a cup of corn kernels, 2 chopped carrots, 2 diced green bell peppers and a shredded cabbage and saute for a couple of minutes (Don’t overcook, leave some crunch).
- Move the veggies to a side of the pan and pour in three eggs. Keep scrambling the eggs until cooked.
- Mix it all up and add 1tbsp soy sauce and salt to taste.
- Toss in the meat of your choice and let it cook for a couple of minutes.
- Stir
in three cups of day-old cooked white rice, and let it cook for a few
minutes before you turn off the heat. Garnish with chopped spring
onion.
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