Taiwanese Fried Rice (Gluten-Free)

Ingredients

• 4 cups Cooked Rice (day-old)
• 2 Eggs
• 1/2 cup Carrot
• 1/2 cup Green Peas
• 2 stalks Green Onions
• 2 tbsp Tamari (Gluten-Free Soy Sauce)
• 1 tsp Sesame Oil
• 2 tbsp Vegetable Oil
• 1 cup Cooked Shrimp (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Before you begin, prepare your ingredients: whisk the 2 eggs in a small bowl, dice the 1/2 cup carrot into 0.635 cm (0.6 cm) cubes, and thinly slice the 2 stalks green onions.
2. 2Place a large wok or a 30.48 cm (30 cm) skillet over medium-high heat, which is approximately 190°C. Add the 2 tablespoons vegetable oil to the pan and allow it to heat until shimmering.
3. 3Pour the 2 whisked eggs into the hot oil. Scramble the eggs for 1 to 2 minutes, stirring continuously with a spatula, until they are fully cooked and set with no liquid remaining. Transfer the scrambled eggs to a clean bowl and set them aside.
4. 4Add the 1 teaspoon sesame oil to the same wok or skillet. Add the 1/2 cup diced carrot and the 1/2 cup green peas, then sauté for 2 to 3 minutes, stirring occasionally, until the carrots are slightly tender-crisp.
5. 5Add the 4 cups of day-old cooked rice to the wok. Use your spatula to break up any clumps of rice, then stir-fry for 3 to 4 minutes, pressing the rice against the hot surface, until it is heated through and appears slightly drier.
6. 6Pour the 2 tablespoons tamari over the rice and stir-fry for 1 to 2 minutes, tossing constantly, until the rice is evenly coated and has absorbed the tamari. Add the reserved scrambled 2 eggs and the 1 cup cooked shrimp (if using) to the wok, then stir-fry for another 1 to 2 minutes, gently tossing to combine and heat them through.
7. 7Remove the wok from the heat. Garnish the fried rice with the sliced 2 stalks green onions and serve immediately.

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