Egg Fried Rice

Name: Egg Fried Rice
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 cup cooked rice (mine is one-day old, cold from the fridge); 2 eggs, whisk them a little bit with fork; 2 chinese sausages, cut it lengthwise in half and thinly slice them; 1 carrot, diced; 100 gr enoki mushroom, discard the end root and cut it in 1/2 inch long; 2 cloves garlic; 1 tbs cooking oil (i use canola oil); 1/2 tbs fish sauce (or soy sauce); 1/2 tbs sweet soy sauce; 1/2 tbs sambal (optional); Salt and pepper to adjust the taste; Sides:; 1 Zucchini, peel the skin and cut diagonally (as shown in the picture)

Yummiche @yummiche

Jakarta, Indonesia

Great recipe to finish-off leftover rice

Yummiche @yummiche

Jakarta, Indonesia

Great recipe to finish-off leftover rice

Saved

Ingredients

2-3 servings

1 cupcooked rice (mine is one-day old, cold from the fridge)
2eggs, whisk them a little bit with fork
2chinese sausages, cut it lengthwise in half and thinly slice them
1carrot, diced
100 grenoki mushroom, discard the end root and cut it in 1/2 inch long
2 clovesgarlic
1 tbscooking oil (i use canola oil)
1/2 tbsfish sauce (or soy sauce)
1/2 tbssweet soy sauce
1/2 tbssambal (optional)
Salt and pepper to adjust the taste
Sides:
1Zucchini, peel the skin and cut diagonally (as shown in the picture)

Saved

Steps

1

Pour the oil into the wok and fry the chopped garlic. Add in the chinese sausages, carrot, and enoki mushroom. Season with some pepper. Stir fry them together until fragrant. Set them aside and make a well in the middle of the wok.
2

Crack the eggs into a bowl, season with pinch of salt and pepper, whisk a little bit with fork. Pour the egg mixture into the well in the wok and scramble.
3

Add in the rice and all the seasonings. Mix well and let it heat up, occasionally stir it. Taste the fried rice and add some more seasonings if you desire it, make it to your preferred taste :)
4

Plate it together with the sides you want. I love mine with slices of zucchini (you can add a fried egg or pickles). Serve while still hot.