Ingredients
Fried Rice
| Oil |
2 tbsp
|
| Onion, diced |
1/2 cup
|
| Carrot, diced |
1/2 cup
|
| Garlic cloves, minced |
2 tbsp
|
| Cooked rice, preferably cold |
3 cups
|
| Soy sauce |
2 tbsp
|
| Ketchup |
4 tbsp
|
| Worcestershire sauce |
2 tsp
|
| Scallions, chopped |
2
|
| Dried parsley for garnish | |
| Chili flakes for garnish |
Tornado Egg
| Large eggs |
4
|
| Dashi powder or salt |
1/2 tsp
|
| Egg yolk |
1
|
| Oil, divided |
4 tbsp
|
Directions
Fried Rice
- HEAT a medium-sized pan over medium-high heat. ADD oil, then TOSS in the onions, carrots, and garlic. SAUTÉ for 1 to 2 minutes or until tender.
- ADD the cold rice and BREAK it apart using a spatula. MIX in soy sauce, ketchup, and Worcestershire sauce.
- TOSS in the scallions and give it one final mix.
Tornado Egg
- CRACK 4 eggs into a bowl. SEASON with dashi powder or salt and mix until well combined and SET ASIDE.
- In a small pan, ADD 2 tablespoons of oil over medium-low heat. ADD half the egg mixture and immediately PLACE an egg yolk in the center. Using a pair of chopsticks, BREAK the egg yolk, then DRAG the chopsticks to the center of the pan.
- Gently ROTATE the chopsticks to create a swirl. Once the eggs have been set, SLIDE it on top of the fried rice. REPEAT for the second serving.
- GARNISH with dried parsley and chili flakes.