Description
Come and master this Egg Fried Rice. You only need a handful of ingredients which are inexpensive, making this a great weekly meal. Enjoy!
Ingredients
Units
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- 2 tbsp vegetable oil
- 4 spring onions, finely chopped (reserve some for garnish)
- 4 eggs, lightly beaten
- 1 tbsp garlic, finely minced
- 4 cups day-old, cooked long-grain white rice
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp toasted sesame oil
- 1/4 tsp white pepper
- salt to taste
Instructions
- Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add about three-quarters of the chopped spring onions (reserving the rest for garnish) and stir-fry for about a minute until fragrant.
- Pour in the beaten eggs over the spring onions. Gently scramble them, making sure they're slightly runny.
- Add the minced garlic to the egg and onion mixture, stirring briefly.
- Stir in the day-old rice, breaking it up with your spatula. Mix thoroughly with the egg, garlic, and spring onions.
- Add the light soy sauce, oyster sauce, a pinch of salt, and white pepper. Stir everything together and cook for 2-3 minutes, until the rice is well-separated and turns slightly golden.
- Drizzle in the sesame oil and combine everything evenly. Cook for another minute to ensure all flavors are well incorporated.
- Remove from heat. Garnish with the remaining chopped spring onions.
- Serve hot as a flavorful and aromatic side dish.
Notes
- High Heat Cooking: Authentic fried rice is cooked quickly on high heat. This helps get the 'wok hei' or the slightly smoky 'breath of the wok.' If you’re using a non-stick pan, be cautious not to overheat the pan to avoid damaging the non-stick coating.
- Prep Everything Beforehand: Have all your ingredients chopped, measured, and ready. Once you start cooking, the process is swift, so there’s no time to chop or measure in between.
- Cook Eggs Separately: Scramble the eggs first and then set them aside to add back into the rice later. This prevents them from overcooking and keeps their texture distinct from the rice.
- Don’t Overcrowd the Pan: If you’re making a large batch, it might be better to cook in batches. Overcrowding the pan can lead to steaming rather than frying, making the rice soggy.
- Stir Fry Ingredients Separately: This ensures each ingredient is cooked properly. For instance, aromatics like garlic and spring onions should be stir-fried first to release their flavors before adding other ingredients.
- Seasoning: Be careful with sauces like soy sauce or oyster sauce. It's easy to overdo it, and the rice can become too salty or soggy. Add gradually and taste as you go.
- Use a Wok If Available: A wok is ideal for stir-frying as its shape allows for easy tossing and even heat distribution. However, a large, deep frying pan can also work.
- Avoid Constant Stirring: Give the rice time to sit and fry in the pan before stirring. This helps get some crispy bits and prevents the rice from breaking down.
- Adjust Heat as Needed: If you notice the pan smoking excessively or ingredients starting to burn, reduce the heat. Conversely, if the rice isn't sizzling as it hits the pan, increase the heat
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir Fry
- Cuisine: Chinese
Keywords: egg fried rice, egg fried rice recipe, how to make egg fried rice
