Special Fried Rice

Ingredients

• 2 teaspoons canola oil, or more as needed

• 2 eggs

• ½ teaspoon water

• 2 teaspoons sesame oil, divided

• ½ onion, diced

• 1 clove garlic, minced

• ¼ cup frozen peas and carrots, thawed and patted dry with paper towel

• 2 cups cold cooked jasmine rice

• 1 tablespoon Sriracha sauce, or to taste (Optional)

• 2 teaspoons light soy sauce

• 1 teaspoon fish sauce

• ½ teaspoon white sugar

• ½ teaspoon salt, or to taste

• ½ teaspoon ground white pepper, or to taste

• ½ teaspoon monosodium glutamate (MSG) (Optional)

• ¼ cup chopped green onion, or to taste, divided

• ¼ cup chopped fresh cilantro, or to taste (Optional)

• 1 cucumber (Optional)

Instructions

1. Heat 2 teaspoons of canola oil in a large wok or skillet over high heat until it begins to smoke.

2. In a bowl, whisk eggs with water until smooth. Pour the egg mixture into the skillet and let it cook briefly in the oil until it starts to set. Then, scramble with a wooden spoon for 2 to 3 minutes until cooked through. Transfer the eggs to a plate.

3. Add 1 teaspoon of sesame oil to the pan, then pour in enough canola oil to coat the bottom of the pan. Heat until smoking, then sauté onion and garlic for 1 to 2 minutes until fragrant. Add peas and carrots, cooking for an additional 1 to 2 minutes until heated through. Return the eggs to the pan.

4. Gradually add the rice to the skillet, breaking up any clumps and mixing with the vegetables. Stir-fry for 2 to 3 minutes until the rice is golden brown and heated through.

5. Stir in Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and MSG. Continue cooking and stirring for 2 to 3 more minutes until the rice grains separate and no longer stick together. Remove from heat and top with green onions and cilantro.

6. Use a vegetable peeler to remove the skin from a cucumber, creating a decorative effect. Slice the cucumber diagonally and arrange the slices in a circle around the edge of a serving platter. Spoon the fried rice into the center, and garnish with extra green onion and white pepper.

Cooking Tips

Nutritional Information (per serving)