Ingredients
ScaleNo serving count in the source — scale by factor
- soy sauce1 tbsp
- water1 tbsp
- golden syrup or corn syrup2 tsp
- peanut butter2 tsp
- thai red curry paste1 tbsp
- Chinese black vinegar1 tbsp
- vegetable oil3 tbsp
- egg2
- rice, cooked2 cup
- edamame, frozen fresh; soy beans1 cup
- carrots, large; shredded1
- peanuts, salted and roasted1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Whisk sauce ingredients together in small bowl.
In a pan, heat 1 tbsp oil. Fry eggs, then chop them up and remove from the pan.
In the same pan, heat 2 tbsp oil. Fry the frozen edamame beans for 2–3 minutes until cooked.
Add the rice and sauce and toss. Then, add in the shredded carrot, peanuts, and the eggs and fry for 2–3 more minutes.
