Ingredients
- 1/4 cup plus 1 1/2 teaspoons grapeseed, canola, peanut or vegetable oil
- 2 large eggs, beaten
- fresh ginger root, minced (1 tablespoon)
- Pinch crushed red pepper flakes
- 1 medium carrot, diced (peeled or scrubbed well; 1/2 cup)
- 1/2 cup fresh or frozen corn kernels, defrosted
- 1/4 cup fresh or frozen green peas, defrosted
- 2 cups cold cooked rice
- 1/4 cup chopped spring onion (white and green parts)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 1/2 tablespoons soy sauce
- 1/4 cup pine nuts, almonds, peanuts or cashews, toasted (optional)
Method
- Heat a stainless-steel skillet over medium-high heat. When a few drops of water flicked over the surface evaporate in a second or two, the skillet is at the right temperature.
- Swirl in 2 tablespoons of the oil to coat the bottom of the skillet. Add the beaten eggs and tilt the skillet so that they spread, covering the surface like a crepe. Cook for about 30 seconds to 1 minute, until it's just set. Use a thin spatula and flip the eggs over; cook for 5 seconds to make sure they are thoroughly cooked through. Slide the eggs onto a cutting board, then cut into strips.
- Wipe the skillet clean, then return it to medium-high heat. Repeat the water test to make sure the skillet heat is the right temperature.
- Pull the skillet off the heat, add 1 tablespoon of oil, swirling the pan to coat the bottom and sides. (If the oil begins to smoke, the skillet is too hot. Let it cool for a few minutes, wipe it clean, wash and start again.)
- With the skillet back over medium-high heat, add the ginger and crushed red pepper flakes; stir-fry for 10 seconds, or just until fragrant.
- Add the carrots; stir-fry for 30 seconds, or until they turn a brighter shade of orange. Add the corn and peas; stir-fry for 1 minute.
- Make a small clearing in the centre of the pan and pour the remaining 1 tablespoon plus 1 1/2 teaspoons of oil into the skillet, then swirl to distribute. Add the rice and spring onion, stir-fry for 2 minutes, breaking up the rice with a spatula until the rice is heated through. Season with the salt and white pepper.
- Pour the soy sauce around the edges of the skillet, then stir-fry to incorporate it. Return the cooked egg to the skillet, along with the nuts, if using, tossing to incorporate. Stir-fry just until the egg is just warmed through.
- Serve right away.