Chinese Egg Fried Rice

Ingredients

• 14 oz (397g) uncooked jasmine rice
• 14 oz (414ml) water, for cooking the rice
• 1 oz (28g) spring onion greens, finely chopped
• 2 oz (57g) carrot, finely diced
• 4 oz (113g) frozen peas and sweetcorn
• 4 large eggs
• 1/2 tsp salt, for the eggs
• 1/3 cup (80ml) water, for cooking the vegetables
• 2 tbsp neutral cooking oil, for the eggs and rice
• 1 tbsp light soy sauce, plus more to taste
• 1 tsp dark soy sauce
• 1/2 tsp salt, for seasoning the rice
• 1/2 tsp sugar
• 1 tsp chicken bouillon powder, optional
• 1 tbsp neutral cooking oil, to finish

Method

1. Rinse the jasmine rice three times with fresh water, then drain it thoroughly to remove excess starch.
2. Put the rinsed rice and 14 oz (414ml) water into a rice cooker. Cook according to the rice cooker instructions.
3. Finely chop the green parts of the spring onions. Dice the carrot and combine it with the frozen peas and sweetcorn.
4. Crack the eggs into a bowl, add 1/2 teaspoon salt and beat until evenly combined.
5. When the rice has finished cooking, leave it covered for 2 minutes. Fluff it with chopsticks for 1–2 minutes so steam can escape and the grains remain separate.
6. Add 1/3 cup (80ml) water to the vegetables and microwave for 2 minutes. Drain thoroughly and set aside.
7. Heat a wok over high heat. Reduce the heat to low, add 2 tablespoons oil and coat the cooking surface.
8. Add the eggs and stir gently for 20–30 seconds. Before they are completely set, add the cooked rice.
9. Stir-fry the egg and rice for about 2 minutes, breaking apart any clumps with the flat side of a wok spatula.
10. Add the drained vegetables, increase the heat to high and stir-fry for another 2–3 minutes.
11. Mix the light soy sauce, dark soy sauce, 1/2 teaspoon salt, sugar and optional chicken bouillon in a small bowl.
12. Reduce the wok to low heat and pour the seasoning mixture over the rice. Return to high heat and stir-fry for 2–3 minutes until evenly seasoned.
13. Add 1 tablespoon oil and the chopped spring onion greens. Stir-fry for 1 final minute, then remove from the heat.
14. Taste and add a little more light soy sauce if needed. Serve immediately, garnished with additional spring onion if desired.