Sweet Corn Egg Drop Soup with Veg Fried Rice

Ingredients

• 4 cup cooked basmati rice (preferably leftover and chilled)
• 3 tbsp sesame oil
• 4 pcs garlic (cloves, finely minced)
• 1 inch ginger (finely minced)
• 2 pcs green chili (finely chopped)
• 1 pcs carrot (medium, finely diced)
• 0.5 cup french beans (finely chopped)
• 1 pcs capsicum (medium, finely diced)
• 1 cup cabbage (shredded)
• 0.5 cup spring onion (chopped, whites and greens separated)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 0.5 tsp white pepper powder
• 1 tsp salt
• 0.5 tsp sugar

Instructions

1. 1

   Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.

2. 2

   Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.

3. 3

   Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.

4. 4

   Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.