Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (minced)
  • 1 small leek or onion (finely chopped)
  • 1 small carrot (finely chopped)
  • 300 grams 1-2 days old cooked Japanese rice that was kept in the fridge
  • 1 cup lettuce (shredded)
  • 2 large eggs (whisked)
  • 1 tablespoon soy sauce
  • salt and ground white pepper (to taste)

Instruction

  • In a wok or large skillet over medium-high heat, add the oil and garlic and fry for 30 seconds.
  • Add the leek and carrot and cook for 1 to 2 minutes, or until the vegetables are soft but still yielding a crunch.
  • Add the day-old rice and break it up until it’s no longer clumpy. Add the lettuce and mix it in with the rice.
  • Push rice to one side and add the whisked eggs to the empty side. Move in zigzag motion to scramble the eggs, using a spatula and fold them into the rice.
  • Next, add the soy sauce, salt, and pepper, and toss the rice until the seasoning is evenly spread through the fried rice.
  • Turn the heat off, transfer the fried rice to a plate and serve.