Riz sauté aux œufs en petite quantité

Ingrédients

• 3/4 cup uncooked jasmine rice ( equals about 2 cups cooked)
• 1 cup water for rice cooker
• 1/4 teaspoon five spice powder
• 1/4 teaspoon salt
• Oil spray
• 1/3 cup carrots, finely diced
• 1/3 cup Chinese long beans, finely chopped
• 1/3 cup green cabbage, finely sliced
• 1/3 cup onion, finely diced
• 2 teaspoons fresh basil, sliced or 1 teaspoon dried basil
• 2 garlic cloves, finely minced
• 1 wiri wiri or chili pepper, whole (substitute with 1/2 teaspoon red pepper flakes)
• 2 teaspoons green seasoning
• 1 teaspoon ginger, minced
• 1/2 teaspoon five spice powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon seasoned salt
• 2 teaspoons dark soy sauce
• 1 1/2 tablespoons light soy sauce
• 1/2 tablespoon sesame oil
• 2 teaspoons oyster sauce
• 1/2 teaspoon brown sugar
• 2 teaspoons rice wine (shaoxing wine)
• 2 eggs, beaten
• Neutral oil, for cooking

Préparation

1. 1

   Rinse the rice and add it to the...: Rinse the rice and add it to the rice cooker bowl with water, five-spice powder, salt, and 2 pumps of oil spray. Select the "white rice" setting on your rice cooker and let it cook. Once done, transfer the rice to a large plate, break it up with a small spatula, and spread it out gently. Cover with plastic wrap and refrigerate for at least 30 minutes.

2. 2

   Place carrots, Chinese long beans, and cabbage on...: Place carrots, Chinese long beans, and cabbage on a plate and set it aside. On another plate, place onion, garlic, pepper, green seasoning, and ginger and set it aside.

3. 3

   Remove rice from fridge while you prep the...: Remove rice from fridge while you prep the sauce.

4. 4

   Mix light and dark soy sauce, sesame oil,...: Mix light and dark soy sauce, sesame oil, oyster sauce and brown sugar in a small bowl. Do not add the rice wine to the bowl, reserve it for the very end.

5. 5

   In another small bowl, crack two eggs. Add...: In another small bowl, crack two eggs. Add a pinch of salt and black pepper and whisk. Set it aside.

6. 6

   In a wok or wide pot, heat 2...: In a wok or wide pot, heat 2 tablespoons oil on medium heat. Add the onion, pepper and basil. and fry for a couple of minutes until fragrant. Add the garlic, ginger, and green seasoning and stir fry for 20 seconds. Add the vegetables. Stir fry for 2-3 minutes.

7. 7

   Add a bit more oil to the wok,...: Add a bit more oil to the wok, then add half the rice, mixing it well with the vegetables. Add the remaining rice, along with the dry seasonings, and continue to stir-fry until the rice is broken up and well mixed with the vegetables.

8. 8

   Pour the sauce over the rice and quickly...: Pour the sauce over the rice and quickly stir to coat every grain. Keep the rice moving until it turns golden brown, which will take a few minutes. Be sure to move fast so the rice doesn't stick to the pot or burn.

9. 9

   Push the rice to the side of the...: Push the rice to the side of the pot and pour in the egg. Stir it until scrambled, then incorporate it into the rice and toss everything together. Alternatively, you can cook the egg in a separate pan and add it after mixing the rice and sauce.

10. 10

    Pour the rice wine around the rice and...: Pour the rice wine around the rice and stir fry for one more minute. Remove from the heat.

11. 11

    Store the fried rice in an air-tight glass...: Store the fried rice in an air-tight glass dish and keep in the fridge for up to 3 days.