My super fried rice
Prepare time: 10 min
Cook: 20 min
Ready in: 30 min
Servings: 4 people
For the rice
- 350 grams of basmati rice (cooked and cooled down)
- 2 zucchinis roughly grated of cut julienne
- 2 carrots roughly grated or cut julienne
- 4 garlic cloves
- Piece of ginger size of the top of your thumb (grated or cut in very small pieces)
- 1 chili pepper (if you like it spicy)
- 4 spring onions (whites and greens seprated)
- 1 tbsp of vegetable oil
- 1 tbsp of sesame oil
- 1 tsp of black bean paste (you can find it in Asian supermarkets)
- 1 tsp fish sauce
- 3 limes
- 40 grams of freshly chopped coriander
- Sambal oelek for serving (optional)
Ingredients for the creamy eggs
- Knob of butter (20 grams)
- 6 eggs
- Pinch of salt
Bring the rice and water to boil. Cook for around 10 minutes with a lid on top. Then leave on the side to cool down. This is very important to create crispy rice!
Meanwhile wash the vegetables and grate/cut them. Peel the garlic and ginger and chop finely. Then slice the chilli pepper and cut the spring onions. Keep the green parts for serving and the white parts to pan-fry. Then take the coriander wash/dry and chop, leave on the side for later.
Take a wok and add a tablespoon of vegetable oil. Then start adding the white parts of the spring onion, zucchini, carrots. Stir and after 2/3 minutes add the garlic, chilli and ginger. Let everything combine well and start adding the sesame oil, black bean paste, fish sauce and juice of 1 lime. Then add the rice and bring the heat to maximum temperature. Leave on the heat for about 6/7 minutes and stir in between.
In a bowl crack the eggs, add a pinch of salt and whisk them, so they’ll be more fluffy.
Then in another pan, melt the butter on lowest heat. Add the egg mixture. Very slowly let the egg and butter combine. After 2 minutes start with a spatula from bottom to top stir up en down and then left and right. Let the egg cook very slowly, so it will be super creamy. In about 4/5 minutes the egg will have the perfect texture. Then add half of the egg mixture into the wok with rice, leave the other half for serving. Add half of the chopped coriander and mix everything.
Take a plate/bowl and add some rice. Then take some of the creamy egg for on top. Add more coriander and the green parts of the spring onion. Finish with extra lime juice and sambal on the side.This recipe is nice as a main dish, you can serve it with some extra veggies or chicken if you like.