AuthorHungry PandaCategoryVegDifficultyBeginnerAdd rice to rice cooker bowl and fill up to level 2 (adjust for your rice cooker
capacity). Allow the rice to cool down for 30 minutes minimum (a few hours in a sealed container in fridge is best).
Whisk the egg with a fork until smooth whilst your pan (ideally a good wok) is heating to a very high temperature. Then add ½ tablespoon of vegetable oil until it reaches smoking-point.
Pour in the egg and turn the heat down by 1/3. Push the egg to one side and add another ½ tbsp of vegetable oil. Bring the wok back to a high heat.
Add cooled rice to wok and mix well with the egg. Remove clumps. Once mixed add the peas and stir-fry for 1 minute.
Add the soy sauce and sesame oil and turn the heat down by 1/3 again. Stir fry until the rice absorbs all the liquid (about 1 minute). Once the rice are ’dancing’ around the bottom of the wok then your rice is ready to serve.
Ingredients
Directions
Add rice to rice cooker bowl and fill up to level 2 (adjust for your rice cooker
capacity). Allow the rice to cool down for 30 minutes minimum (a few hours in a sealed container in fridge is best).
Whisk the egg with a fork until smooth whilst your pan (ideally a good wok) is heating to a very high temperature. Then add ½ tablespoon of vegetable oil until it reaches smoking-point.
Pour in the egg and turn the heat down by 1/3. Push the egg to one side and add another ½ tbsp of vegetable oil. Bring the wok back to a high heat.
Add cooled rice to wok and mix well with the egg. Remove clumps. Once mixed add the peas and stir-fry for 1 minute.
Add the soy sauce and sesame oil and turn the heat down by 1/3 again. Stir fry until the rice absorbs all the liquid (about 1 minute). Once the rice are ’dancing’ around the bottom of the wok then your rice is ready to serve.