Fried Rice with Yum Yum Sauce

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 25 minutes

Składniki

4 teaspoons canola oil, divided

4 large eggs, lightly beaten

2/3 cup carrots

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup frozen peas

1 cup green onions, plus more for garnish

3 cloves garlic, minced

4 cups cooked rice

1/4 cup soy sauce, or to taste

yum yum sauce, to taste

chili crisp, chili crisp,

fresh cilantro, for garnish

4 large fried eggs (optional)

Wskazówki

Heat a wok or large skillet over high heat; add 1 teaspoon oil. To scramble eggs, cook beaten eggs in hot oil, gently folding occasionally with a spatula, until eggs reach desired consistency, about 2 minutes. Transfer eggs to a plate. Remove wok from heat; carefully wipe out wok. Return wok to high heat.

Heat remaining 3 teaspoons oil. Add carrots, salt, and pepper; cook, stirring constantly, 2 minutes. Stir in peas and green onions; cook, stirring constantly, until peas are heated through, 1 to 2 minutes. Reduce heat to medium. Stir in garlic and cook until fragrant, about 30 seconds.

Add rice, scrambled eggs, and soy sauce to wok. Cook, stirring until heated through, 2 to 3 minutes.

Top servings with yum yum sauce. Serve with chili crisp and garnish with green onion and/or cilantro. If you like, top each serving with a fried egg.

Wartości Odżywcze

• Kalorie: 396 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 187 mg
• Sód: 991 mg
• Węglowodany Całkowite: 59 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 5 g
• Białko: 15 g