Le riz sauté que mon père a préparé plus de 100 000 fois

Ingrédients

• 14 oz uncooked jasmine rice
• 14 oz water
• 1 oz green onion
• 2 oz carrot
• 4 oz frozen corn and peas
• 4 large egg
• 0.5 teaspoon salt
• 0.3 cup water
• 2 tablespoon oil
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 0.5 teaspoon salt
• 0.5 teaspoon sugar
• 1 teaspoon chicken bouillon powder
• 1 tablespoon oil

Préparation

1. 1

   Wash & cook rice: Wash the rice three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse.

2. 2

   Cut green onions & carrot: Cut the green parts off of the green onions and dice into small pieces. Save the whites to use in another dish.

3. 3

   Crack & season eggs: Crack the eggs into a bowl. Season with the salt, then set aside.

4. 4

   Microwave veggies & fluff rice: Once the rice is done cooking, leave it covered to steam for 2 additional minutes.

5. 5

   Stir fry & season: Heat the wok on high and beat the eggs. Lower the heat to low and add the oil, spreading it all over wok surface to make sure it's well coated.

6. 6

   Plate the fried rice: You can plate the fried rice in two ways.