Fried Rice

Preparing the rice:

1. Cook rice in boiling water for 3–4 minutes
2. Drain in a sieve and steam over boiling water for 10 minutes (cover with a lid or aluminum foil)
3. Turn off the heat and let rest in the pot for at least 10 minutes

Meanwhile in the wok:

1. Briefly sauté the white part of the spring onions and garlic with a little oil

2. Quickly stir-fry carrots, peas (if using), and bell pepper – they should stay crunchy

3. Add eggs and scramble until set

4. Add spices (salt, Chinese seasoning)

5. Add peanuts (or other nuts) and most of the green part of the spring onions

6. Add tofu (optionally fry it in the wok beforehand, possibly with Cajun seasoning)

7. Add the rice and let it sit on the stove for a while, stirring constantly

8. Deglaze with soy sauce (not too much – not all the rice needs to change color, just pour 1–2 rounds over it)

9. Transfer to a large bowl and garnish with the remaining green part of the spring onions

Tips

• The rice should not be too moist for the best result
• The vegetables should still have a bite
• Work over high heat for the typical wok flavor
• It tastes best with one-day-old, chilled rice