Special Fried Rice

Recipe View 1 mins Prepare your wok or large skillet: Heat 2 teaspoons of canola oil in it over high heat until it's lightly smoking. (1 minute)

Recipe View 3 mins Cook the eggs: In a bowl, whisk together the eggs and water until smooth. Pour the mixture into the hot skillet, letting it set briefly. Then, scramble the eggs lightly with a wooden spoon until they are cooked through and shiny. Transfer the cooked eggs to a plate. (2-3 minutes)

Recipe View 4 mins Sauté aromatics and vegetables: Pour 1 teaspoon of sesame oil into the hot pan, adding enough canola oil to coat the surface. Sauté the diced onion and minced garlic until fragrant. Then, add the peas and carrots, cooking until heated through. Return the cooked eggs to the pan. (3-4 minutes)

Recipe View 3 mins Incorporate the rice: Gradually add the cold cooked rice to the skillet, breaking up any clumps and mixing it well with the vegetables. Cook and stir continuously until the rice turns a light brown color and is thoroughly heated. (2-3 minutes)

Recipe View 3 mins Season and finish: Stir in the Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and monosodium glutamate. Continue cooking and stirring until the grains of rice are no longer sticking together and are evenly coated with the sauce. Remove the pan from the heat and sprinkle with green onion and cilantro, tossing to combine. (2-3 minutes)

Recipe View 1 mins Garnish and serve: Use a vegetable peeler to create a decorative pattern on the cucumber skin. Slice the cucumber diagonally and arrange the slices in a circle around a serving platter. Serve the fried rice in the center of the platter, topping with additional green onion and a sprinkle of white pepper.