Fresh rice, egg and pea skillet

Ingredients

• Rice (dry)160g
• Eggs (raw)3 pieces
• Peas (frozen)150g
• Carrots (raw)120g
• Onions (raw)80g
• Simple soy sauce (canned)20ml
• Olive oil (raw)20ml
• Recipe water (raw)300ml

Method

1. Rinse 160g rice. Cook with 300ml recipe water in a covered saucepan after checking the packet ratio: bring to a boil, cover over low heat for 12–18 minutes until tender, then rest for 5 minutes. Spread thinly on a clean tray for about 5 minutes only, while preparing the skillet, to release excess steam.
2. Cut 120g carrots into 5mm dice and 80g onions into 5mm dice. Beat 3 pieces eggs. Heat 20ml olive oil in a broad nonstick skillet over medium heat, reserving half the measured oil for the rice. Cook carrot and onion for 5–7 minutes until tender; add 150g peas for 3–4 minutes until hot and tender. For a fractional egg quantity, beat an extra egg separately and weigh the required fraction of its edible contents.
3. Push vegetables aside and pour in the beaten eggs. Stir gently over medium heat until fully set with no runny streaks, then break into bite-sized pieces. Remove the egg and vegetables to a bowl if the pan is crowded.
4. Add the reserved oil and rice over medium-high heat. Spread for 1 minute, then turn and toss for 2–3 minutes until the grains separate; fold the vegetables and eggs back in with 20ml simple soy sauce. If rice is sticky, separate gently and use smaller batches rather than pressing it into a paste. Serve immediately.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.