๐จโ๐ณ Method
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1
Cook the rice according to package instructions and allow to cool completely.
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2
Finely chop the green onion, keeping the white and green parts separate.
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3
Beat the eggs lightly with a pinch of salt and 1 teaspoon of the white part of the green onion.
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4
Peel the carrot and cut into very small brunoise (fine dice).
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5
Cook the peas and carrot in boiling water for 1 minute, then drain.
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6
Heat a wok over high heat and add the peanut oil.
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7
Swirl the oil around the sides of the wok to coat it.
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8
Reduce the heat to medium, add the eggs, and scramble lightly.
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9
Add the rice before the eggs are fully set.
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10
Increase the heat to high and stir-fry constantly to keep the rice grains separate and prevent the eggs from forming a cake.
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11
Add the cooked vegetables and green parts of the green onion, then season with salt and pepper.
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12
Stir-fry for 1 more minute until everything is heated through, and serve immediately.
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