Egg and BabyCorn Fried Rice

This classic Chinese dish is fast, easy and vegetarian. It’s also a good way to use up leftovers, especially cold rice. This recipe will serve 4-6 people.

Ingredients:

• 3 tablespoon vegetable oil
• 3 eggs beaten
• 2 cups of white rice
• 1 medium sized tomato finely chopped
• 1 medium sized onion thinly sliced
• 2-3 tablespoon soy sauce ( can adjust as per taste)
• 2-3 tablespoon vinegar (can adjust as per taste)
• 1/2 teaspoon sesame oil
• 1/2 teaspoon white pepper powder
• 1 large spring onion finely chopped
• 8-10 babycorns -slit in half
• 1/4 cup green moong bean sprouts
• salt to taste

Method:

• Heat 1 tablespoon vegetable oil in a wok/non stick pan, then add the eggs and scramble it for 1-2 minutes. Transfer the scrambled eggs to a plate and set aside.
  
• Reheat the wok/pan and add the remaining vegetable oil. Add the sliced onions and saute till it becomes translucent and is slightly cooked. 
• Then add chopped tomatoes, sliced babycorn and green sprouts and saute for another 3-4 minutes.
• Return the egg to the wok along with the rice, and season to taste with salt, pepper, soy sauce and vinegar. Add the sesame oil to this mixture. Stir for 2-3 minutes carefully to avoid the rice from becoming mushy.
• Stir in sliced green onions and serve hot.