Fried Rice

Ingredients:

 2 cups (about 500 grams) cooked rice, chilled overnight

 2 eggs

 1 scallion, chopped

 1/2 carrot, diced (about 50 grams)

 1/2 cup (about 50 grams) peas

 1/2 teaspoon salt (about 3 grams)

 1 tablespoon soy sauce (about 15 grams)

 2 tablespoons vegetable oil (about 30 grams)

Instructions:

1. Prepare the ingredients:

    Remove the cooked rice from the refrigerator and let it come to room temperature.

    Beat the eggs together in a bowl.

    Chop the scallion, dice the carrot, and rinse the peas.

2. Scramble the eggs:

    Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.

    Pour in the beaten eggs and scramble until cooked through.

    Transfer the scrambled eggs to a plate and set aside.

3. Sauté the vegetables:

    Heat 1 tablespoon of vegetable oil in the wok or skillet over medium-high heat.

    Add the chopped scallion and sauté until fragrant.

    Add the diced carrot and sauté until softened.

    Add the peas and sauté until cooked through.

4. Fry the rice:

    Add the chilled rice to the wok or skillet and break up the clumps with a spatula.

    Add the scrambled eggs, salt, and soy sauce.

    Stir-fry until the rice is heated through, the grains are separate, and the mixture is evenly colored.

Tips:

 Use chilled, day-old rice for best results. Freshly cooked rice will be too sticky.

 Cook the rice over high heat to ensure that it fries evenly.

 Add other vegetables to your liking, such as shrimp, ham, sausage, or corn kernels.

 For a spicier flavor, add a pinch of chili powder or chili sauce.

 Don’t overcook the rice, or it will become dry and hard.

Additional suggestions:

 For a richer color, add a small amount of light soy sauce or dark soy sauce.

 For added texture, add some chopped nuts or seaweed flakes.

 Serve fried rice with a variety of soups, such as hot and sour soup or egg drop soup.

I hope this information is helpful!