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