Fried Rice

INSTRUCTIONS

• 1
  First, peel the carrot and cut it into small cubes approximately the size of a pea. Peel the onion and chop it finely. Peel the garlic and chop it coarsely. Slice the leek finely.
• 2
  Now take a larger non-stick pan and heat 1 tablespoon of canola oil over high heat. Then add the chopped onion and chopped garlic to the pan and sauté everything for 60 – 90 seconds over high heat. Immediately after, add the rice to the pan and sauté everything for another 8 – 10 minutes over medium to high heat. Adjust the heat during sautéing so that the rice becomes almost crispy but does not burn.
• 3
  Next, add the chopped carrot, chopped leek, and peas to the pan, sauté everything for another 1 minute over high heat, and then push the mixture to the side. Pour 1 tablespoon of canola oil onto the empty half of the pan, crack both eggs into the oil, and add 1 tablespoon of soy sauce. Stir the eggs with the soy sauce and sauté over high heat for 2 – 3 minutes until the eggs are almost dry. Then mix the cooked eggs with the rest of the mixture in the pan, add 1 tablespoon of soy sauce, and sauté everything for another 1 – 2 minutes over high heat.
• 4
  Then remove the pan from the heat, season the fried rice with salt and pepper, and serve immediately.