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Meaty with a dash of veggies

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Rice & grains Lunch / Dinner Side Dishes

Egg fried rice

Published: 05.13.2021 » Last updated: 08.13.2022

Day-old rice is briefly stir fried with salt and pepper, beaten eggs are poured in and everything is tossed together until the eggs are cooked.

Egg fried rice in black bowl

Egg fried rice is traditionally served at the end of a lauriat after you have had your fill of the traditional eight to ten main dishes. Tradition says you’re not supposed to touch the rice at all because that’s like saying the main dishes failed to satisfy you.

But this is home cooking. And we pair our egg fried rice with meat, seafood and vegetables.

Rice in wok

I start by heating the rice in oil. Even before stirring, I sprinkle in salt and pepper. Then, I stir fry until there are no visible lumps of rice. When every grain is coated with oil and wisps of smoke are coming out of the wok, I add the eggs.

Pouring beaten eggs to rice in wok

Beaten eggs are poured to cover the surface of the rice in the wok. The eggs should cook immediately, and that’s why it is important that the rice be very hot before the eggs are added.

Stirring beaten eggs with rice in wok

The rice and eggs are tossed together. The combined heat of the rice and the wok cooks the eggs as they coat the rice grains. The egg fried rice is done when the eggs are fully cooked.

Full recipe below

Egg fried rice

Connie Veneracion
Rice that had been allowed to sit and dry out, on the table or in the fridge, is ideal for fried rice. You just can't stir fry hot rice and expect brilliant results.
Use ground white pepper if you don't want tiny black specks on your cooked egg fried rice.
Egg fried rice garnished with cilantro
Print
Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Course Side Dish
Cuisine Chinese
Servings 4 people

Ingredients
  

  • 2 tablespoons cooking oil
  • 4 cups day-old rice
  • salt
  • ground pepper
  • 4 large eggs beaten

Instructions
 

  • Heat the cooking oil in a wok. Swirl to coat the sides of the wok.
  • Dump the rice into the hot oil and sprinkle with half a teaspoon of salt and a quarter teaspoon of pepper.
  • Stir fry, breaking up lumps, until heated through.
  • Pour the beaten eggs over the entire surface of the rice in the wok.
  • Cook, stirring and tossing non-stop, until the eggs are cooked through.
  • Off the heat, taste your egg fried rice. Add more salt and pepper, as needed, and toss thoroughly to blend the flavors.
Print
Keyword fried rice, Rice

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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