Egg Fried Rice

Method7 steps · about 10 min

1. 1

   Step 1: Prepare the rice--Break the rice with a turner in a pan and make sure the rice grains are separated. This can be finished in the stir frying process too. But pre-load this step can help the beginners.

   Uses 3 cup of cooked rice, leftover (around 360 g)

2. 2

   Step 2: Prepare the eggs (2)--Whisk egg with a small pinch of salt.

   Uses 2 large eggs · Small pinch from the measured 1/2 teaspoon salt

3. 3

   Step 3: Preheat a carbon-steel or cast-iron wok until very hot, then add the cooking oil (2 tbsp.) and swirl to coat. If using the source alternative nonstick pan, heat it until hot rather than smoking.

   Uses 2 tbsp. cooking oil

4. 4

   Step 4: Fry the egg liquid--Add beaten egg in. Wait for 2-3 seconds and then break the eggs with chopsticks or turner. This is a lovely way because at this stage the cracks can be easily gotten.

   Uses Beaten eggs with small pinch of salt · Hot oil coating wok

5. 5

   Step 5: Add the rice--Add the rice in. Continue using the turner to pat the rice grains and move them until the rice pops up.

   Uses Separated cooked leftover rice · Loosely set scrambled eggs

6. 6

   Step 6: Add the remaining salt as needed, ground pepper and optional light soy sauce (1 tbsp.) poured around the wok edge. Use less salt if adding soy sauce. Stir-fry to distribute the seasoning.

   Uses Rice stir-fried with eggs · Remaining measured salt, adjusted down if using soy sauce · dash of ground pepper · 1 tbsp. light soy sauce

7. 7

   Step 7: Enhance the flavor with scallion --Mix in green onion. Give a very quick stir fry and serve hot.

   Uses Seasoned egg fried rice · 3 scallions or green onions (chopped )