Word Count: 247
| Total time: 25 minutes |
|---|
| Prep time: 10 minutes |
| Cook time: 15 minutes |
Equipment
| Equipment |
|---|
| Wok |
| Chopsticks |
Ingredients
| Ingredient | Quantity |
|---|---|
| White Rice (cooked) | 1 cup1 |
| Eggs | 3 Large |
| Green Onion (cleaned/diced) | 1 stalk |
| Onion (diced) | 1/4 |
| Green Pepper (diced)2 | 1/3 piece |
| Carrots (diced)2 | 1/3 piece |
| Zucchini (diced)2 | 1/3 piece |
| Peas (diced)2 | 150g |
| Dark Soy Sauce | 1 tsp |
| Regular Soy Sauce | 2 tsp |
| Oyster Sauce | 1 tsp |
| Salt | 2-4g |
| Oil | 2-3 tsp |
| Sesame Oil | 1-2 tsp |
Steps
- Crack eggs in a bowl, add 2g salt, and use chopsticks to stir and mix it up.
- Fry eggs: heat a pan or wok over high heat. Pour in eggs and cook for about 30 seconds, then stir quickly to scramble eggs. Cook for 1 more minute and place the eggs in a bowl. Wait for further use.
- Pour 2tsp oil in the pan over high heat. Pour in diced onion, green peppers, carrots, peas and stir them. Cook for about 40 seconds, and pour in rice. Stir rice with the veggies quickly. Add 2tsp normal soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp salt, and 1 tsp sesame oil. Stir and cook for about 1 minute.
- Add fried eggs and diced green onion. Stir and cook for 1 more minute.