Chinese Egg Fried Rice Recipe
Easy Chinese egg fried rice recipe, for a quick lunch or to accompany a more elaborate East Asian meal. Make this quintessential takeout recipe in your own home!
Equipment
- 1 large bowl
- 1 small bowl
- 1 knife
- 1 chopping board
- 1 fork
- 1 spatula
- 1 wok or frying pan (skillet)
Ingredients
- 360 g cold, cooked rice (this is 3 cups, loosely packed), weight, give or take
- 2 Tbsp light soy sauce or 1 Tbsp soy sauce and ¼ tsp salt
- 2 eggs
- 1 medium clove garlic
- 2 spring onions or 1 large one
- 2 Tbsp vegetable oil
- 1 dash ground white pepper optional
- ½ tsp sesame oil optional
Instructions
Prep Work
- Tip the cold rice into a large bowl and drizzle the soy sauce all over. Using just your fingertips, mix the soy sauce into the rice by gently rubbing the grains and loosening them if they've formed clumps. Do not rub or massage the rice as you want the grains cold and firm.If you want your rice to be a lighter colour, use just 1 Tbsp of soy sauce along with ¼ tsp salt.360 g cold, cooked rice, 2 Tbsp light soy sauce
- Lightly beat the 2 eggs, and set aside.2 eggs
- Finely chop or mince the garlic.Slice the spring onions, no need to separate the white and green parts.1 medium clove garlic, 2 spring onions
Let's get Cooking
- Heat ½ Tbsp vegetable oil on medium heat and pour the lightly beaten egg in. Let it set for 20 seconds, then scramble it quickly and tip it out onto a plate. You want softly set eggs here.2 Tbsp vegetable oil
- Wipe the wok with a kitchen paper if you like, but I don't bother. Pour the rest of the vegetable oil in the wok (1½ Tbsp) and when hot, fry the minced garlic for 10 seconds.
- Tip the rice in and mix well with the spatula, tossing and turning. Fry for 1 minute.
- Scatter most of the spring onions over, along with the scrambled egg and white pepper and once again, mix well, and cook for another minute. Chop up any large bits of egg with the edge of the spatula.1 dash ground white pepper
- Take it off the heat and drizzle the sesame oil over, mixing it in. Serve immediately.½ tsp sesame oil
Notes
Serving depends on how much rice you like. In my house, this would only serve 2. But for others, it may serve 3, maybe even stretch to 4, if there are noodles to be had.
Nutrition
Calories: 383kcalCarbohydrates: 53gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 1024mgPotassium: 141mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 3mgCalcium: 34mgIron: 1mg
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