About the Recipe
Ingredients
120g Carrots, diced small
100g Green peas
2 Tbsp Vegetable oil
1 clove Garlic, minced (optional)
2 Large eggs
650g Leftover cooked white rice / microwaveable rice
2 tsp Chilli oil
1 tsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
Preparation
Step 1: Blanch carrots in simmering water for 2 minutes.
Step 2: Heat a wok over high heat. Add vegetable oil and swirl oil to coat the wok.
Step 3: Add carrots and stir-fry for one minute. Then add peas and garlic; cook for about 30 seconds.
Step 4: Add eggs; stir quickly to scramble eggs with vegetables.
Step 5: Stir in cooked rice, breaking up the clumps. Add Chilli Oil and Premium Dark Soy Sauce and stir and toss rice to coat.
Step 6: Lastly, drizzle with Premium Light Soy Sauce and stir for one minute.
Remove from heat and serve.