Steamed Basmati Rice with Kung Pao Eggs

Ingredients

• 8 pcs Large Eggs
• 3 tbsp Vegetable Oil (divided)
• 3 tbsp Light Soy Sauce
• 2 tbsp Rice Vinegar
• 1.5 tsp Sugar
• 1 tbsp Cornstarch
• 0.25 cup Water
• 1 inch Ginger (finely chopped)
• 4 cloves Garlic (finely chopped)
• 5 pcs Dried Red Chilies (broken in half)
• 1 medium Red Onion (cut into 1-inch cubes)
• 1 cup Mixed Bell Peppers (red and green, cut into 1-inch cubes)
• 0.25 cup Roasted Peanuts (unsalted)
• 2 tbsp Spring Onion Greens (chopped, for garnish)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Kung Pao Sauce

   • In a small bowl, combine the light soy sauce, rice vinegar, sugar, and cornstarch.
   • Whisk in the 1/4 cup of water until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
2. 2

   Cook the Eggs

   • In a separate medium bowl, crack the eggs. Add the salt and black pepper and whisk until well-beaten and slightly frothy.
   • Heat 1.5 tablespoons of oil in a wok or large non-stick skillet over medium-high heat.
   • Pour the whisked eggs into the hot wok. Let them set for about 20-30 seconds, then gently push the cooked portions from the edges toward the center, allowing uncooked egg to flow underneath.
   • Continue this process until you have large, fluffy curds that are just cooked through. Avoid overcooking.
   • Transfer the scrambled eggs to a plate and set aside.
3. 3

   Build the Stir-Fry Base

   • In the same wok, heat the remaining 1.5 tablespoons of oil over high heat until it shimmers.