Egg Fried_Rice

fried rice egg Materials 2 flitz. teaspoon white long-grain rice, 10 minutes 300 gr. frozen peas 2 medium carrots, in small cubes 3 spring onions, in thin slices 20 gr. fresh ginger, grated 4 eggs 70 ml soy sauce 50 ml sachet (alcoholic beverage made of rice, found in large supermarkets, wineries and Asian food stores) or white sweet wine 50 ml olive oil salt, freshly ground pepper Procedure Boil the rice according to the instructions on the package, pour it into a bowl and leave it in the fridge until you need it. (The chef's advice is that cold rice is best for fried food, so we can use what's left over from the day before.) In a bowl, beat the eggs with a little salt and pepper until fluffy (salt is sparing, because the soy is quite salty). In a wide, shallow saucepan (or in a wok, if any), heat the olive oil over high heat and sauté the carrot with the ginger and peas for 1/2 to 1 minute, until lightly browned. Add the eggs, mix with a wooden spoon for about 1 minute, so that they thicken, but also crumble (as in strapatsada). Add the spring onion, rice, sake and soy and stir for 2-3 minutes, until the ingredients are well mixed and the rice is warm.