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2 tbsp vegetable oil
1 tsp. hot chili flakes
¼ tsp. salt
1 onion, chopped
1 carrot, coarsely grated
½ red pepper, diced
2 cloves garlic, minced
3 green onions, thinly sliced
4 cups cold, cooked rice. It’s important that the rice is cold, so cook extra the night before! Or, if you’ve forgotten, spread hot, cooked rice onto a baking sheet and refrigerate for 2 hours until cold. You could use white or brown rice with equal success, but brown rice was just never a big hit at our house!
1 tsp. fish sauce
¼ cup soya sauce
¼ cup chicken broth
2 tbsp. Ketjap Manis. This is a sweet Indonesian soy sauce that is sold in most Asian food sections. An acceptable substitute is 2 tbsp. regular soy sauce mixed with ½ tsp. molasses.
Heat half the oil in a non-stick skillet set over medium heat. Break the eggs into a small bowl and whisk in the red pepper flakes and salt. Pour into pan and swirl the pan around to distribute the egg and cover the bottom of the pan. Essentially, you’re cooking a thin omelette. Cook for 3-5 minutes or until firmly set. Remove from heat and cut into thin strips. This is easiest if you roll up the omelette into a tube shape and slice.
Add remaining oil, onion, carrot and red pepper to pan and saute over medium heat until softened, 7-8 minutes. Mix all sauce ingredients together and add to vegetables in pan. Cook until sauce is heated through. Stir in rice, green onions and reserved egg strips, and continue cooking until all ingredients are heated through. Or, if you like a colorful garnish, sprinkle the green onions on top at the end.
You can add any left over cooked meat to this recipe, it’s especially good with cooked shrimp or chicken