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Egg fried rice garnished with cilantro

Egg fried rice

Print Recipe
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.
Course Side Dish
Cuisine Chinese
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 4 people
Author Connie Veneracion

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.