Wk7 -- Egg Fried Rice

This week I made Egg Fried Rice.

The recipe source is https://www.yellowblissroad.com/egg-fried-rice/

Ingredients:

Olive oil

4 large eggs whisked lightly

1 small onion diced

2 cloves garlic minced

1 ½ cups vegetables: carrot, cauliflower, cherry tomato, etc

cooked white rice

3 tablespoons low sodium soy sauce more or less to taste

Salt and pepper to taste

Steps to make it:

1. Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil. 

2. Whisk in the eggs and cook, stirring often, until set. Transfer to a plate. 

3. Add another tablespoon of olive oil to the skillet. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add vegetables and cook until heated through. Season with a pinch of salt.

4. Then add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes, then stir and repeat a few times.

5. Return the egg to the skillet and stir to heat through.

6. Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.

This recipe is my favorite. I love it because it’s simple to make with ingredients I always have on hand and it’s incredibly easy to customize. You can finish it in 20 minutes including 10 minutes of preparation and 10 minutes of cooking. I make fried rice at least once every few weeks, this time I used eggs, and sometimes I add chicken, pork or bacon. You can use any vegetables you like such as peas, corn, broccoli, bean sprouts, etc. If you want to eat healthier, you can control the amount of oil and use brown rice. This recipe can be a complete meal in itself because it contains protein, vegetables and carbs all built in. I am satisfied with the dish I cooked today. 

How I incorporated the weekly technique:

When I make this dish, I need to cut onion, garlic, carrot, cherry tomato, and cauliflower. And I learned how to use knives to cut different shapes and sizes of food in class. Take onion for example, I put it on the cutting board and cut it in half first to create a flat surface, which makes it easier to slice. Then I cut sliced onions into pieces with a knife. The technique of slicing is that using a sawing motion when slicing through foods, don't push up and down. Keep the tip of the knife on the surface of the cutting board and lift the handle up and down with a repetitive front-to-back sawing motion.