China · Home-style
Egg Fried Rice
Day-old rice fried with separately cooked whites and yolks, so every grain is coated and the texture stays light.
Chinese fried rice conventionally cooks the whites and yolks separately, which most home kitchens skip, and skipping it is why the result often turns greasy. Cooking them apart keeps the whites fluffy, gives the yolk its own coating on the grains and keeps the egg from scrambling into the rice. Rice that sat overnight is also not optional, since fresh rice releases too much water to fry.
Ingredients
- day-old cooked rice500 ml
- ham2 pieces
- cucumber30 g
- carrot30 g
- oil12 ml
- salt4 g
- ground pepper8 g
- scallions1 pieces
- light soy sauce10 ml
Directions
- 1
Break the rice up into small lumps with the spatula beforehand.
- 2
Slice or cube the ham sausage, carrot and cucumber as you need them.
- 3
If you have cooked meat at home, the dish tastes better with it.
- 4
Separate the egg white from the yolk into two large bowls and beat each until even. Do not add salt at this stage.
- 5
Heat the pan over high heat until it smokes, add the oil, then the egg white, and once it has set take it out and set aside.
- 6
If there is enough oil left, add the yolk straight away; if not, add more oil and let it heat back up to a very hot pan.
- 7
Once the yolk has set, turn the heat to medium-low, add the ham sausage, cooked meat, carrot and cucumber and stir-fry for ten seconds until fragrant.
- 8
Return the egg white, stir-fry for five seconds, then add the rice and fry over high heat quickly, working to coat every grain with egg.
- 9
As you stir, break up the lumps of rice; this takes a while and you keep going until the rice is loose and evenly mixed.
- 10
Turn down the heat and add the salt, pepper and light soy sauce.
- 11
Keep tossing until even; when you can see grains jumping in the pan, it is close to done.
- 12
Finally add the scallions and stir-fry for ten seconds.
- 13
Turn off the heat and bowl it.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.