Ingredients
- Boiled rice – 1 glass
- Pea green fresh or frozen – 1 glass
- Raw chicken eggs – 4-5 pcs.
- Soy sauce – to taste
- Jusai onions – 10 feathers.
- Vegetable frying oil – 50 ml
- Sesame oil dark – to taste
- Water – 50 ml
Cooking
For cooking rice with eggs in Chinese it is recommended to use pre-cooked cold rice, which is left over from other dishes, such as salads or cake toppings. In China and other Asian countries, cooked rice can be easily bought in stores – by hanging or vacuum packed.
The traditional additive to eggs and rice is Chinese green onion “jusai”, which has a delicate flavor of green onions and garlic at the same time. I have this kind of onion growing at home, but if it is a problem for you to get it, limit yourself to the usual green onion by adding a couple of cloves of garlic to the dish. If desired and preferred, this recipe can be changed by adding mushrooms, different vegetables, meat or seafood.
To cook rice and egg in Chinese, prepare the products according to the list. For this dish, it is best to use rice varieties with a high starch content; rice for sushi is perfect.
Mix the eggs with water and season with soy sauce to taste. Spread the eggs well with a whisk.
Add green peas and sliced green onions. It is not necessary to defrost frozen peas.
Heat the vegetable oil in a wok (or a thick-bottomed saucepan) and place the rice. Fry on a strong fire, stirring for 3-4 minutes.
Add eggs with peas and green onions. Without reducing the fire, continue to fry, constantly stirring.
The dish is cooked for 7 minutes. The result should be a lumpy mass of golden color, which is convenient to take with sticks. Flavor it with sesame oil and stir it.
Rice and egg in Chinese is ready! Serve the dish to the table, decorated with chopped onions and watering with sweet chili sauce.