Egg Fried Rice Recipe

Method10 steps · about 55 min

1. 1

   Step 1: If using the ready-cooked three cups cooled rice, skip 1–2 and start at 3. For the exclusive dry rice (1 cup) route, wash one cup dry rice, soak 30 minutes in fresh soak water and drain. Bring the separate 5–6 cups boiling water to a rolling boil, add drained rice and optionally the separate ½ tsp rice-cooking salt. Do not add the stirfry oil here.

   Uses 1 cup dry rice · ample fresh rinse and 30 min soak water; discard · 5–6 cups water for dry rice boiling · 0.5 tsp salt

2. 2

   Step 2: Cook the rice until firm but without a raw hard center, then drain in a colander and cool completely. It will finish heating and tenderizing during the final stirfry; do not make it mushy.

   Uses ONLY chosen one cup dry rice, soaked/drained then in boiling water

3. 3

   Step 3: Prepare the garlic (1 tbsp) and optional vegetables. Chop the spring onions (3–4 stalk), separating whites and greens and reserving a small amount of greens for the final garnish. Beat the selected eggs (3) until fluffy.

   Uses 1 tbsp garlic · 3–4 stalk spring onions · 3 eggs · 0.5 cup carrot · 0.5 cup bell pepper · 0.5 cup cabbage

4. 4

   Step 4: Heat the stirfry oil (2 tbsp) over high heat. Add the prepared garlic and optional green chili (1), fry 30 seconds, then add only the prepared spring onion whites and fry 1 minute.

   Uses 1 green chili · 2 tbsp oil · ONLY garlic and whites from prepared vegetables, not greens

   
5. 5

   Step 5: Add the same prepared optional vegetables from 3 and stirfry about 2 minutes, keeping them crunchy. Slide to one side.

   Uses same oil garlic chili whites fried · same half cup each carrot/pepper/cabbage or chosen alternative

6. 6

   Step 6: Reduce to medium heat and add the beaten eggs from 3. Scramble until soft and nearly set, adding the initial quarter teaspoon salt; these same eggs finish cooking in 9.

   Uses 0.25 tsp salt · same veggies 2 min fried and slid to the side · same three eggs or two large eggs, beaten

7. 7

   Step 7: Raise the heat and add measured soy sauce (1–1½ tbsp) or tamari, optional rice vinegar (1.5 tsp) and only the chosen Schezwan-sauce (1–1½ tbsp) or alternative teaspoon hot sauce route.

   Uses 1–1½ tbsp soy sauce · 1.5 tsp rice vinegar · 1–1½ tbsp Schezwan sauce · same eggs nearly set and vegetables, same cooking oil

8. 8

   Step 8: Add only the three cups ready cooked/cooled rice OR the cooked/cooled dry rice from 2. Add measured black pepper (0.25 tsp) and the prepared spring greens, excluding the small reserved garnish. Optional separately listed toasted sesame oil (1 tbsp) may be added now.

   Uses three cup ready cooked rice ONLY if dry route 1–2 omitted · 0.25 tsp black pepper · 1 tbsp toasted sesame oil · same base with soya/vinegar/chosen optional hot sauce · ONLY dry route: rice cooked firm but not raw, drained/cooled · prepared greens, with a few reserved for 10

9. 9

   Step 9: Stirfry over the highest heat about 2 minutes until the rice is hot and tender and the eggs fully set. Taste and adjust using only the separate extra salt, pepper or sauce if needed.

   Uses salt (extra only to taste at finish) · black pepper (extra only to taste at finish) · soy sauce (extra only to taste at finish) · one chosen rice supply, eggs/veggies/sauce and greens combined

10. 10

    Step 10: Garnish the finished egg fried rice with the small spring greens reserved at 3 and serve promptly.

    Uses rice hot and fully tender, eggs fully set after final 2 min stirfry · small garnish portion from same 3–4 stalks, not whole fresh supply