Singaporean Egg Fried Rice

GRAB YOUR YOSUKATA WOK HERE!

Ingredients:

• ▢2 tbsp vegetable oil
• ▢1 onion and carrot, peeled and diced along with 200g of peas
• ▢2 cloves garlic peeled and minced
• ▢800g boiled and cooled long-grain rice
• ▢½ tbsp sesame oil
• ▢2 eggs
• ▢2 tbsp dark soy sauce
• ▢¼ tsp salt
• ▢¼ tsp garlic salt, curry powder, coriander powder and chilli flakes
• ▢1 tbsp lemon juice 

Method:
• Add 1 tbsp of the oil to your wok. Add the onion and carrot and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
• Add in the remaining vegetable oil and the minced garlic and carrot and peas. Cook for a further 30 seconds, stirring regularly. Add your spices and soy and mix again.
• Add the rice and turn up the heat to high. Then drizzle over the sesame oil.
• Use a spatula to toss everything together and to ensure the rice doesn’t stick to the bottom of the wok. Keep moving the rice around so that it’s all getting reheated.
• Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of water.
• Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny.
• Now mix the egg into the rice.
• Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the salt, and garlic salt and mix it all together.
• Add the lemon juice, stir and taste. Add a little more lemon juice if required.
• Divide between 4 bowls or less. Top with spring onions, if desired. Enjoy!

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