---
title: Black pepper fried rice with hotdog, corn and carrot
description: Day-old rice stir-fried with canned hotdogs, corn, carrot, egg and Lobo black pepper sauce.
servings: 2
prep time: 10 minutes
cook time: 15 minutes
course: main
tags: [rice, leftovers, quick]
---

Drain the @canned corn{150%g} well. Dice the @onion{1}, cut the @carrot{1}(medium) into small dice of about 5 mm and slice the @canned hotdogs{4}. Break up any big clumps in the @cooked rice{400%g}(cold, day-old) with your hands.

Heat the @neutral oil{2%tbsp} in a large #pan{} over medium-high heat. Fry the carrot and onion for ~{4%minutes}, until the carrot starts to soften.

Turn the heat to high, add the hotdogs and fry for ~{3%minutes}, until browned.

Add the corn and leave it mostly undisturbed for ~{2%minutes} so it picks up some colour.

Push everything to one side. Crack the @eggs{2} into the empty space, scramble them for ~{1%minutes}, and break them up once just set.

Add the rice and stir-fry for ~{4%minutes}, pressing out clumps, until it is hot and starting to crisp.

Stir in the @Lobo black pepper stir-fry sauce{25%g}(about half the packet) and toss for ~{1%minutes} until the rice is evenly coated. Taste, and add more sauce if you want it stronger.

> Don't add salt or soy sauce before tasting, because the sauce packet is already salty. A knob of butter stirred in at the end goes well with the black pepper.

> In a stainless steel pan: preheat it empty until a drop of water beads and rolls, use 3 tbsp oil instead of 2, add a little fresh oil before the eggs, and let the rice sit about 30 seconds between stirs so it releases on its own.