Dairy-Free Egg Fried Rice

Instructions

1. 1Heat 1 tablespoon of canola oil in a 25.4 cm non-stick skillet over medium-high heat (about 190.6°C/190°C). Crack the 2 large eggs into the skillet and scramble them until just cooked through, about 1-2 minutes. Remove the scrambled eggs from the skillet and set them aside on a plate.
2. 2Add the remaining 1 tablespoon of canola oil to the same 25.4 cm non-stick skillet and heat it over medium-high heat (about 190.6°C/190°C). Add the 1 teaspoon of ginger-garlic paste and stir-fry for 1 minute until fragrant.
3. 3Add the 1/2 medium carrot (cut into 0.635 cm dice), 1/2 cup frozen peas, and 2 medium spring onions (white and light green parts thinly sliced) to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp. The carrots should be slightly softened but still have a slight bite.
4. 4Add the 2 cups of cooked rice, the reserved scrambled eggs, 2 tablespoons of gluten-free soy sauce, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt to the skillet. Break up any clumps of rice with your spatula and mix everything together thoroughly until the rice is evenly coated and heated through.
5. 5Continue to cook for another 2-3 minutes, stirring continuously, until the rice is heated through and slightly toasted. The rice should be loose and separated, not clumpy.
6. 6Serve the dairy-free egg fried rice hot. Garnish with the green parts of the spring onions, thinly sliced, if desired.

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