Egg Fried Rice
By Groceree
Also known as Fried Rice
Cold rice fried hard in a very hot wok with egg, spring onion and almost nothing else — the test of whether you can control heat rather than a way to use leftovers.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Total
- 1 h 35 min
Ingredients
long-grain rice250 g
eggs3
spring onions4
frozen peas (optional)100 g
soy sauce1 tbsp
sesame oil1 tsp
sunflower oil3 tbsp
white pepper
salt
Instructions
- 01
Cook the , spread it out on a tray and chill it uncovered in the fridge for at least 1 hour, ideally overnight.
- 02
Break the cold up with your fingers until there are no clumps at all. Warm steams and clumps; this cannot be worked around. Beat the , and slice the , keeping the white and green parts apart.
- 03
Heat the wok until it just begins to smoke, add a tablespoon of and pour in the beaten . Scramble it for 20 seconds while still soft and tip it out.
- 04
Add the rest of the and the white parts of the for 15 seconds.
- 05
Add the and press it against the wok, then toss. Keep it moving for 3 to 4 minutes until you hear the grains crackling against the metal.
- 06
Return the , add the , and season with , and . Toss for 1 more minute.
- 07
Off the heat, stir in the and the green .
Notes
- If you have no day-old rice, spread fresh rice on a tray and chill it uncovered for an hour.
- White pepper rather than black is what makes it taste like a Chinese kitchen.
- Season at the end. Soy sauce added early soaks into a few grains and burns before the rest is hot.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 11 g
- Carbs
- 54 g
- Fat
- 16 g
Estimated from the ingredients.
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