Riz sauté aux hot-dogs

Ingrédients

• 1 1/2 tspdark soy sauceAmount1 1/2 tspIngredientlite soy sauce
• 1 1/2 tsplite soy sauceAmount1 1/2 tspIngredientlite soy sauce
• 1 tspsrirachaAmount1 tspIngredientsriracha, to taste, to taste
• 1 tspground white pepperAmount1 tspIngredientground white pepper
• 1 tsprice vinegar
• Pinch of sugarIngredientPinch of sugar
• Sesame oil (for cooking)
• 4hot dogsAmount4Ingredienthot dogs, thinly sliced, thinly sliced
• 1small white onionAmount1Ingredientsmall white onion, diced, diced
• 2garlicAmount2Ingredientgarlic cloves, minced cloves, minced
• 2large eggs, beaten
• 2 1/4 cupcups cooked rice
• 1/2 cupfrozen edamameAmount1/2 cupIngredientfrozen edamame

Préparation

1. 1

   In a small bowl, mix the dark soy sauceAmount1 1/2 tspIngredientlite soy sauce, light soy sauce, sriracha, ground white pepper, rice vinegar, and a pinch of sugar. Set aside.

2. 2

   In a large frying pan or wok over high heat, warm a splash of sesame oil. Add the sliced hot dogsAmount4Ingredienthot dogs, thinly sliced and stir-fry for 2–3 minutes until crispy. Remove and set aside.

3. 3

   Add a little more sesame oil to the pan and stir-fry the diced onion and garl...: Add a little more sesame oil to the pan and stir-fry the diced onion and garlic over high heat for 3–4 minutes, until softened and slightly charred. Remove and set aside with the hot dogsAmount4Ingredienthot dogs, thinly sliced.

4. 4

   Add a small amount of oil to the pan, pour in the beaten eggs, and cook until set, forming an omelet. Remove, cut into bite-sized pieces, and set aside.

5. 5

   Add more sesame oil to the pan, then add the cooked rice. Stir-fry until heated through. Add the edamameAmount1/2 cupIngredientfrozen edamame and cook for 1–2 minutes until warmed.

6. 6

   Return the hot dogsAmount4Ingredienthot dogs, thinly sliced, onion, garlic, and egg pieces to the pan. Pour the prepared sauce over the rice and toss until everything is evenly coated. Serve warm.