Eating well on a budget.
1. The day before, wash 500g of basmati rice thoroughly. Cook it for 6 minutes in 500g of boiling water. Drain, rinse with cold water, and drain again thoroughly. Put the rice in a salad bowl and refrigerate overnight.
2. The next day, chop everything in advance: 4 white onions (separate the leaves and bulbs), one carrot, and 200g of ham.
3. Heat approximately 3 tablespoons of seed oil (choose from sunflower, rapeseed, peanut, etc.) in a frying pan. Add the finely finely chopped white onion bulbs and fry until golden brown.
4. Add the 200g of diced ham. Stir until the ham is dark pink.
5. Add a diced carrot. Stir until the carrot is dark orange.
6. Add 200g of peas and a tablespoon of soy sauce.
7. Mix well and transfer to another bowl.
8. Add the green parts of the chopped onions to the ham/pea/onion bulb mixture.
9. Heat 50g of butter in the pan, along with 1 tablespoon of soy sauce, and 1/3 of the rice. Mix until the mixture is uniform. Cook for 5 minutes without stirring.
10. Add the remaining rice to the pan. Mix until the mixture is homogeneous. Pour into the salad bowl with the rest of the mixture.
11. Add a tablespoon of seed oil. Whisk 3 eggs in a bowl and pour them into the hot pan. When the omelet is still runny, place it on a cutting board and cut into small pieces.
12. Mix the omelet with the rest of the mixture. Add 2 tablespoons of sesame oil. Season with salt and pepper.
Fried Rice: A Chinese Chef’s Masterclass! (蛋炒飯) – Made With Lau: https://youtu.be/tn0YTv4S9vI?si=NvwuKiHx6F9k_wYq
