Egg Fried Rice Recipe
鸡蛋炒饭 ji dan chao fan
When I make fried rice
, I'm always tempted to turn it into a fridge-cleaning session, seeing what random bits and veggies I can throw in. Which is why I was drawn by the simplicity of Irene Kuo's "Key to Chinese Cooking" version of Egg Fried Rice. Just scallions and egg are used, with a bit of oil and salt. No miscellaneous peas and carrots and peppers and shrimp and whatnot.
I tweaked the recipe a bit, adding sesame oil and milk, but stuck to the simplicity of the recipe. Resist the temptation to add and you will be rewarded with a humble, but tasty fried rice.
- 3-4 cups cold, cooked rice (helps rice maintain shape)
- 2-3 green onion stalks
- 3 eggs
- 1 tsp salt
- splash of milk
- two glugs vegetable oil
- splash of sesame oil
- Whip eggs, salt and milk well.
- Bring your wok to high heat and swirl a glug of vegetable oil. When the oil is hot, add in the egg. Swirl the egg around, creating a wide circle. As the egg cooks, use a spatula to bunch cooked egg up and expose the uncooked egg to the pan's surface. Chop roughly using the spatula. The goal is create fluffy pieces of egg. Set the egg aside on a plate.
- Add another glug of vegetable oil. When hot, add in the green onions and stir for a minute. Add the rice in, breaking up chunks without smashing. Try to ensure an evenly coated, fluffy consistency. Mix around for a few minutes. Drizzle in a bit of sesame oil, taste and add more salt if needed.
- Add the eggs back in and toss the complete mixture around. Serve hot!
Serving Size: 2-3
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Preparation Time: 30 minutes