Egg fried rice

Egg fried rice is one of the most popular and quickest dishes of Chinese cuisine, the perfect use for leftover rice. The secret is cold, day-old rice and a very hot wok. It is a basic version to which you can add chicken, shrimp, sausage or vegetables.

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Method

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1. Break up the cooked rice with a fork so there are no clumps. Cold, slightly dried-out rice is the secret. Slice the spring onions, keeping the white and green parts separate.
2. Beat the eggs with a pinch of salt. Heat a wok or large pan until very hot, add 1 tbsp oil and pour in the eggs. Stir quickly for 30 seconds until scrambled, and remove.
3. Add another tablespoon of oil to the wok and stir-fry the white part of the spring onion and the garlic for 15 seconds.
4. Add the rice and vegetables. Over high heat, stirring constantly, fry for 3-4 minutes until the grains separate and sizzle. ⏱ Timer: 3 min
5. Return the eggs, add the soy sauce, sesame oil and white pepper. Stir for 1 more minute.
6. Add the green spring onion and serve immediately.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fresh rice turns sticky, which is why you need day-old rice.
• Cook in a very hot wok, in small batches.
• Add the sesame oil at the end, because its aroma is what counts.
• You can extend it with vegetables, chicken or shrimp.

Frequently asked questions

How do I get the rice right?

Leave it in the fridge for at least 6-8 hours to dry out.

Gluten-free?

Yes, with tamari soy sauce.

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More chinese ideas

• Kung pao chicken
• Mapo tofu
• Sweet and sour pork
• General Tso's chicken
• Peking duck (simplified home version)
• Beef and broccoli
• Char siu (Cantonese barbecue pork tenderloin)
• Twice-cooked pork

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