recipe #2: angie's egg fried rice

This is actually the most perfect version of Angie's egg fried rice

Recipe makes 2 servings

Ingredients:

150g jasmine rice

2 eggs

1/2 brown onion (diced)

2 or 3 garlic cloves (minced) 

125g mixed veggies (from frozen)

Butter

Seasame oil 

Soy sauce 

Oyster sauce 

Method:

1. Cook 1 cup of rice and leave in the fridge for at least 2 hours, but preferably overnight. 

2. Use a medium heat. Add a teaspoon of butter into a large frying pan/wok and wait for it to sizzle. Crack 2 eggs into the pan and mix immediately for up to 2 minutes. 

3. Make a gap in the middle of the pan and add onion. Stir the onion into the eggs then add garlic.

4. When the onion is slightly browned, add another teaspoon of butter then add rice. Break up as many clumps of rice as you can. 

5. Drizzle seasame oil in a zig zag pattern, and stir. Shake some salt and pepper into the pan. Add 2 drops of oyster sauce, and 1/2 teaspoon of soy sauce. Keep stirring.

Tip: if you notice the food sticking too much to the pan or you are unable to keep stirring while you add more ingredients, transfer to another hob for a short while. 

6. Add mixed veggies and stir until they are fully cooked. 

7. Done. 

Tip: When plating, sprinkle coriander, sriracha, and crispy onions, or other desired herbs and sauces, on top. 

Signing off,

burnt toast, sweet tea;