Black pepper fried rice with hotdog, corn and carrot

🥘 Ingredients

• Lobo black pepper stir-fry sauce (about half the packet)
  25 g
• canned corn
  150 g
• canned hotdogs
  4
• carrot (medium)
  1
• cooked rice (cold, day-old)
  400 g
• eggs
  2
• neutral oil
  2 tbsp
• onion
  1

🍳 Cookware

• pan

1. 1

   Drain the canned corn well. Dice the onion , cut the carrot into small dice of about 5 mm and slice the canned hotdogs . Break up any big clumps in the cooked rice with your hands.

   canned corn: 150 g, onion: 1, carrot: 1 (medium), canned hotdogs: 4, cooked rice: 400 g (cold, day-old)
2. 2

   Heat the neutral oil in a large pan over medium-high heat. Fry the carrot and onion for ⏱️ 4 minutes , until the carrot starts to soften.

   neutral oil: 2 tbsp
3. 3

   Turn the heat to high, add the hotdogs and fry for ⏱️ 3 minutes , until browned.
4. 4

   Add the corn and leave it mostly undisturbed for ⏱️ 2 minutes so it picks up some colour.
5. 5

   Push everything to one side. Crack the eggs into the empty space, scramble them for ⏱️ 1 minutes , and break them up once just set.

   eggs: 2
6. 6

   Add the rice and stir-fry for ⏱️ 4 minutes , pressing out clumps, until it is hot and starting to crisp.
7. 7

   Stir in the Lobo black pepper stir-fry sauce and toss for ⏱️ 1 minutes until the rice is evenly coated. Taste, and add more sauce if you want it stronger.

   Lobo black pepper stir-fry sauce: 25 g (about half the packet)
8. 📝

   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.

9. 📝

   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.