Cantonese-Style Crispy Egg & Vegetable Patties

Rinse 150 g uncooked white rice under cold water until the water runs clear.

In a small saucepan, combine the rinsed 150 g white rice, 300 ml water, and a pinch of salt. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.

While the rice cooks, prepare the savory gravy. In another small saucepan, whisk together 250 ml vegetable broth, 15 ml soy sauce, 5 g sugar, and 10 g cornstarch until completely smooth. Bring to a simmer over medium heat, stirring constantly, for 3 to 4 minutes until the gravy thickens and becomes glossy. Cover and keep warm on low heat.

Finely slice 2 stalks of green onions, keeping the white and green parts together.

In a medium bowl, vigorously whisk 4 large eggs with 5 ml toasted sesame oil, a pinch of salt, and half of the sliced green onions.

Heat 15 ml vegetable oil in a non-stick skillet over medium-high heat. Add 150 g frozen peas and carrots directly from the freezer. Sauté for 2 minutes until hot and any surface moisture has evaporated, then immediately fold them into the whisked egg mixture.

Wipe the skillet clean and heat the remaining 15 ml vegetable oil over medium-high heat. Carefully pour the egg and vegetable mixture into the skillet in 4 distinct rounds (about 80 ml each) to form individual patties.

Cook the patties for 2 to 3 minutes until the bottoms are deeply golden-brown and crispy. Carefully flip each patty with a spatula and cook for another 2 minutes until cooked through and crispy on both sides.

Fluff the cooked white rice with a fork. Divide the rice between two plates and top each with two crispy egg patties. Garnish with the remaining sliced green onions and serve the warm savory gravy on the side so everyone can control their own sauce level.