Korean Fried Rice

Ingredients

• 1½ cups super basmati rice 
• Salt to taste
• 4 eggs
• Crushed black peppercorns to taste
• 4 tablespoons sesame oil
• 1½ tablespoons finely chopped garlic 
• ½ tablespoon grated ginger
• 3-4 spring onion bulbs, vertically sliced
• 1 medium carrot, peeled and cut into 3 inch thin strips
• 4-5 snow peas, diagonally halved
• 1 cup finely shredded cabbage
• ½ small yellow capsicum, cut into thin strips
• ½ small green capsicum, cut into thin strips
• ½ small red capsicum, cut into thin strips
• ½ tablespoon dark soy sauce
• 1 tablespoon sriracha sauce
• 5 tablespoons chopped spring onion greens
• ¼ cup blanched green peas
• 1 teaspoon sugar
• Toasted white sesame seeds for garnish
• Spring onion green curls for garnish
• Cucumber salad to serve

Method

1. Take super basmati rice in a large bowl, add water and wash it thoroughly for 2-3 times. Drain and add sufficient water. Set aside to soak for 30 minutes. Drain.
2. Heat sufficient water in a deep non-stick pan. Add salt and let the water come to a boil. 
3. Add the drained rice and cook for 10-12 minutes. Drain the rice and set aside.
4. Break eggs into a bowl, add salt and crushed black peppercorns and whisk well. 
5. Heat 2 tablespoons sesame oil in a non-stick wok, add the eggs, mix continuously and cook for 2-3 minutes. Once cooked, transfer onto a plate.
6. Heat remaining sesame oil in the same wok, add garlic and ginger, mix well and saute for 1-2 minutes.
7. Add spring onion bulbs, mix and sauté on high heat for 1-2 minutes. Add carrot and snow peas, mix well and saute for 1-2 minutes. Add salt and mix well.
8. Add cabbage, yellow capsicum, green capsicum and red capsicum, mix well and saute for 1-2 minutes.
9. Add dark soy sauce and siracha sauce and mix well. Add 3 tablespoons spring onion greens and green peas, mix and sauté for 1 minute.
10. Add sugar, mix and saute for 1 minute. Add the cooked rice and toss till well combined. 
11. Add the cooked eggs and toss again. Add remaining spring onion greens and mix.
12. Transfer the rice onto a serving plate, garnish with toasted white sesame seeds and sprig onion green curls. Serve hot with cucumber salad.