Special Fried Rice
Ingreadient
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2 teaspoons canola oil, plus more as needed
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2 large eggs
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½ teaspoon water
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1 teaspoon sesame oil
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½ onion, diced
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1 clove garlic, minced
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¼ cup frozen peas and carrots, thawed and patted dry with paper towel
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2 cups cold cooked jasmine rice
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1 tablespoon Sriracha sauce, or to taste (Optional)
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2 teaspoons light soy sauce
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1 teaspoon fish sauce
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½ teaspoon white sugar
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½ teaspoon salt, or to taste
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½ teaspoon ground white pepper, or to taste
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½ teaspoon monosodium glutamate (MSG) (Optional)
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¼ cup chopped fresh cilantro, or to taste (Optional)
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4 tablespoons chopped green onion, or to taste, divided
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1 cucumber (Optional)
Direction
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Heat 2 teaspoons canola oil in a large skillet or wok over high heat until smoking. Beat eggs and water together in a bowl until smooth, then pour into the skillet. Cook eggs in hot oil briefly to begin to firm, then scramble lightly with a wooden spoon until cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
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Pour 1 teaspoon sesame oil into the same skillet. Add enough canola oil to cover the cooking surface and heat to smoking. Sauté onion and garlic in hot oils until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the skillet.
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Gradually add rice to the skillet, tossing chunks to break into individual grains and mixing with vegetables; cook and stir until rice starts to turn a light brown color and is completely hot, 2 to 3 minutes.
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Stir Sriracha sauce, soy sauce, fish sauce, sugar, salt, white pepper, and monosodium glutamate into rice mixture; continue to cook and stir until rice grains no longer stick together, 2 to 3 minutes more. Remove the skillet from heat. Sprinkle cilantro and 2 tablespoons green onion over rice; toss to mix.
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Peel cucumber skin with a vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around a serving platter. Serve fried rice in the middle of the platter; top with remaining 2 tablespoons green onion and additional white pepper.
