Prepare vegetables by washing, peeling, then dicing into small pieces. Break eggs into a bowl and whisk with a fork to break the yolks.
In a large non-stick pan, heat up 1 tbsp canola oil on medium. Saute onions, carrots, broccoli and jalapeño until onions are translucent and carrots and broccoli are slightly tender. Season veggies with a small pinch of salt.
Add cooked rice and stir to mix, then move everything to one side of the pan and add 1 tsp canola oil to the pan where you've made space.
Pour the egg over the oil and gently stir it with a wooden spoon, until the egg is cooked and is broken up into pieces. Stir rice mixture with egg to incorporate.
Add soy sauce, stir, then add freshly ground pepper. Turn off heat and taste. You may want to season with a bit more salt. Serve hot (it's good with some sriracha drizzled on top) & enjoy!
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Comments:
GOOD
Looks simple and good
Tulyeay