Ingredients for Scrambled Eggs with Fried Rice: Rice (as needed), Eggs (2), Spring Onions (3), Diced Carrots (50g), Diced Cabbage (30g), Oyster Sauce (as needed), Light Soy Sauce (as needed), Salt (as needed).
Method: Step 1: Dice the carrots, cabbage, and spring onions, and set aside. Step 2: Heat a pan with an appropriate amount of oil until it reaches 60% heat, pour in the beaten eggs, and stir-fry over medium-low heat until the eggs are fully set but not overcooked. Step 3: Add more oil to the pan, put in the diced carrots and cabbage, and stir-fry over medium heat until the vegetables are slightly soft and fragrant.
Step 4: Add leftover rice, use a spatula to break up the rice, and stir-fry it evenly with the vegetables, ensuring each grain of rice is heated. Step 5: Season with an appropriate amount of oyster sauce, light soy sauce, and a pinch of salt, according to personal taste, and stir-fry evenly to coat each grain of rice with the flavors. Step 6: Before serving, sprinkle in the diced spring onions, and give a quick stir to infuse the fragrance of the onions into the fried rice.
Step 7: Finally, serve the well-cooked scrambled eggs with fried rice on a plate and enjoy. Step 8: Scrambled eggs with fried rice is simple and convenient; let’s all cook it together!
Cooking Tips: Leftover rice has less moisture, which makes the grains more distinct when fried. Control the heat while frying to avoid burning. Adjust the amount of oyster sauce, light soy sauce, and salt according to personal taste to avoid excessive saltiness. Adding spring onions before serving can enhance the aroma of the fried rice; if you dislike the onion flavor, you can omit it. You can also add other ingredients according to personal preference, such as diced ham or corn kernels, to enrich the texture of the fried rice. There are tricks to making delicious dishes; each of my recipes has a little tip. Search for ‘Halal Cuisine’ to directly view my recipes!
