Egg Fried Rice Recipe from Made With Lau.

Ingredients

• 14 oz uncooked jasmine rice
• 14 oz water
• 1 oz green onion (just the green part)
• 2 oz carrot
• 4 oz frozen corn and peas
• 4 large egg
• ½ teaspoon salt
• ⅓ cup water
• 2 tablespoon oil
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• ⅓ teaspoon salt
• ½ teaspoon sugar
• 1 teaspoon chicken bouillon powder (optional)
• 1 tablespoon oil

Directions

1. Wash the rice three times and drain the rice thoroughly after the final rinse. The water should run clear.
2. Add the rice and water to a rice cooker and cook according to the cooker’s instructions.
3. Cut the green onions (green parts) and dice them into small pieces.
4. Slice the carrots into strips and dice into small pieces. Combine with frozen corn and peas in a bowl.
5. Crack the eggs into a bowl and season with salt.
6. Once the rice is cooked, leave it covered to steam for 2 minutes.
7. Meanwhile, add ⅓ cup water to the bowl of vegetables and microwave for 2 minutes. Drain and set aside.
8. After steaming the rice, fluff for 1 to 2 minutes and allow the steam to release.
9. Heat the wok on high and beat the eggs. Lower the temperature and add oil, spreading until well coated.
10. Add the eggs and stir cooking for about 20 to 30 seconds. Add the cooked rice to the eggs, breaking apart the clumps of eggs and rice. Approximately 2 minutes.
11. Add the mixed veggies, increase the heat to high, flip, and stir fry for another 2 minutes.
12. Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon). Pour over the rice.
13. Increase the heat to high and stir fry everything for another 2 to 3 minutes. Add the oil (1 tablespoon) and diced green onions, and stir fry for another minute to mix everything. Taste and add more seasoning as needed.
14. Plate, serve, and enjoy!