Fried Rice with a Sunny Side Up Egg and UmamiBee Dish Lifter

Fried Rice with a Sunny Side Up Egg

Fried rice is one of the happiest ways to give yesterday's rice a second life. UmamiBee Dish Lifter adds the browned garlic, onion and tomato character I want without slowing down the pan. A sunny side up egg makes it feel complete, with a golden yolk that turns into its own sauce.

Ingredients

3 cups cold cooked rice (about 450 g) 1 tablespoon neutral oil 1 small onion, diced (100 g) 1 carrot, diced (100 g) 1 cup frozen peas and corn (150 g) 1 tablespoon UmamiBee Dish Lifter Original 1 tablespoon soy sauce, optional 2 spring onions, sliced 2 eggs Salt and pepper, as needed

Method

1. Break up the cold rice with your fingers. 2. Heat a large frying pan or wok. Add oil, onion and carrot. Stir fry for 2 minutes. 3. Add peas and corn, then cook until hot. 4. Add rice and toss over high heat until each grain is hot and separate. 5. Stir in Dish Lifter and optional soy sauce. Taste before adding salt. 6. In a separate pan, fry the eggs until the whites are set and the yolks remain soft. 7. Serve the fried rice with a sunny side up egg and spring onions.

Make it your own

Add leftover chicken, prawns, tofu or mushrooms. For a vegan version, omit the egg and use tofu or edamame. The same method works with brown rice, quinoa or cauliflower rice, although the texture will change.

Storage and safety

Use rice that was cooled promptly after cooking and stored chilled. Keep leftovers refrigerated and eat within 1 to 2 days. Reheat once until piping hot.