EggXpedition Rice

Name: EggXpedition Rice
Yield: 1 servings
Cuisine: Indian
Ingredients: 100 g cooked jasmine rice; 10 g green onion (just the green part); 2 large egg; 1 ml salt; 3.5 mL light soy sauce; 2.5 mL sugar; 4.8 mL oil; 2 ml chicken powder; 14.6 gm carrot

HnD Social @HndSocial

EggXpedition Rice

HnD Social @HndSocial

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Ingredients

1 servings

100 gcooked jasmine rice
10 ggreen onion (just the green part)
2large egg
1 mlsalt
3.5 mLlight soy sauce
2.5 mLsugar
4.8 mLoil
2 mlchicken powder
14.6 gmcarrot

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Steps

1

Cut the green parts off of the green onions and dice into small piece. Slice the carrot in half and smal pieces
2

Crack the eggs (1egg large) into a bowl. Season with the salt then set aside.
3

Half fry another egg addinf small garam masala
4

Add the water to the bowl of vegetables(carrots) and microwave for 2 minutes to cook.
5

Heat the wok on high and beat the eggs. Lower the heat to low and add the oil (4.8 mL), spreading it all over wok surface to make sure it's well coated.
Add eggs and stir gently, cooking them for about 20 to 30 seconds.
6

Add the cooked rice on top of the eggs, flip and stir fry constantly, breaking apart the clumps of rice and eggs with a wok spatula for about 2 minute
7

Add mixed veggies(carrots), increase the heat to high, flip and stir fry for another 2 to 3 minutes
8

Turn the heat down to low. In a small bowl, combine the light soy sauce, salt (2.5 mL), sugar, and chicken powder (, if using, and pour over the rice.
9

Increase the heat to high and stir fry everything for another 2 to 3 minutes
10

Add the oil (14.8 mL) and diced green onions, stir fry for another minute to mix everything together, then turn the heat off.
Taste and add more seasoning if needed
11

Serving Bowl method
Add some diced green onions to the bottom of a medium-sized bowl. Scoop the fried rice on top and compress it with the bottom of the spatula.
Place the serving place on top, then flip to create a nice round mound of rice for a pretty presentation