This Chinese broiled rice has the flavor those different formulas are absent. Suggests a flavor like takeout. I need to commit this dish to Bergy, whose formula "AM and B's Indonesian Mehoon" has motivated this dish. Ensure you season your rice with salt before it cooks.
Add some spread to the cooking water, too. Different seasonings ought to be included before you cook, too, so it has room schedule-wise to get inside the rice. In the event that you like sesame flavor, include 1 tsp. of it after you include the green onions, however don't utilize it as a cooking oil in light of the fact that it effortlessly blazes.
Directions
- Heat 1 tbsp oil in wok; include slashed onions and panfry until onions turn a decent chestnut shading, around 8-10 minutes; expel from wok.
- Permit wok to cool marginally.
- Blend egg with 3 drops of soy and 3 drops of sesame oil; put aside.
- Include 1/2 tbsp oil to wok, whirling to coat surfaces;
- include egg blend;
- working rapidly, twirl egg until egg sets against wok; when egg puffs,
- flip egg and cook other side quickly;
- expel from wok, and slash into little pieces.
- Heat 1 tbsp oil in wok; add chose meat to wok, alongside carrots, peas, and cooked onion;
- panfry for 2 minutes.
- Include rice, green onions, and bean sprouts, hurling to blend well;
- panfry for 3 minutes. Include 2 tbsp of light soy sauce and hacked egg to rice blend and crease in; panfry for 1 minute more; serve. Set out extra soy sauce on the table, if coveted.
