Dairy-Free Taiwanese Fried Rice (Chao Fan)

Ingredients

• 4 cups Cooked rice, day-old
• 2 large Eggs
• 3 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1/4 cup Green onions, chopped
• 1/2 cup Carrot, diced
• 1/2 cup Peas, frozen
• 1 cup Cooked shrimp or tofu, optional
• 2 tablespoons Vegetable oil
• 1/4 teaspoon White pepper

Instructions

1. 1In a medium bowl, whisk together the 2 large eggs and the 1/4 teaspoon of white pepper. Set aside.
2. 2Heat 1 tablespoon of vegetable oil in a large 12-inch wok or skillet over medium-high heat (about 375°F or 190°C). Pour in the whisked egg mixture and cook, stirring gently, until the eggs are just set and no longer liquid, about 1-2 minutes. Break the cooked eggs into bite-sized pieces with your spatula, then remove them from the wok and set aside.
3. 3Add the remaining 1 tablespoon of vegetable oil to the same wok and heat over medium-high heat (about 375°F or 190°C). Add the 1/2 cup of diced carrot and 1/2 cup of frozen peas. Stir-fry for 2 to 3 minutes, until the carrots are slightly tender and the peas are heated through.
4. 4Add the 4 cups of cooked rice, day-old, to the wok. Use your spatula to break up any clumps of rice and stir-fry for 3 to 4 minutes, allowing the rice to heat and lightly toast.
5. 5Pour the 3 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice. Stir well to coat the rice evenly and continue to stir-fry for another 1 to 2 minutes until everything is thoroughly combined.
6. 6Add the cooked scrambled eggs back into the wok along with the 1 cup of cooked shrimp or tofu, if using. Stir everything together and cook for 1 minute more, just to heat the additions through.
7. 7Remove the wok from the heat. Stir in the 1/4 cup of chopped green onions. Serve the Taiwanese fried rice immediately.

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