Egg Fried Rice
This recipe features a rich variety of ingredients, including sausage, eggs, green peas, and more.
Ingredients
Rice (overnight cold rice)
to taste
Eggs
5
Sausage (chopped)
to taste
Green pepper (stir-fried briefly then set aside, added back later)
to taste
Carrot (chopped)
to taste
Green peas
to taste
Edamame
to taste
Oil
several rounds
Instructions
1
Stir-fry the green peppers
Add a round of oil to the pan, drop in the green peppers, stir-fry briefly to release their aroma, then scoop them out and set aside.
2
Scramble the eggs
Crack the five eggs into the green-pepper-infused oil and watch them bubble up.
3
Stir-fry the rice
Add another round of oil, tip in the cold rice, and use the spatula to break up the clumps—because the rice has been sitting overnight, it has stuck together and needs to be pried apart—so the scrambled egg wraps around it.
4
Combine and stir-fry
Add yet another round of oil, then pour in the chopped sausage and carrots, along with the green peas and the reserved green peppers.
5
Finish and plate
When the egg sizzles into a rich golden fragrance and looks on the verge of charring, turn off the heat and transfer to a serving dish.
