Egg Fried Rice (Serves 2–3)
Ingredients
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2 cups cooked jasmine rice, cold (preferably day-old)
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3 large eggs
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2 tablespoons neutral oil (peanut, sunflower, or vegetable)
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1 tablespoon light soy sauce (adjust to taste)
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½ teaspoon salt (or to taste)
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¼ teaspoon white pepper (optional but traditional)
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2 spring onions, finely sliced
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Optional: ½ teaspoon sesame oil (for finishing)
Preparation Notes (Important)
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Use cold, dry rice. Freshly cooked rice is too moist and will turn mushy.
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Separate any clumps before cooking.
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Beat the eggs lightly with a pinch of salt.
Method
Heat a wok or wide frying pan over medium-high heat until hot. Add 1 tablespoon of oil and swirl to coat the pan.
Pour in the beaten eggs. Let them set briefly, then gently scramble until just cooked but still soft. Remove the eggs from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Increase the heat slightly. Add the rice and spread it out. Let it sit undisturbed for 20–30 seconds to drive off moisture, then stir-fry, pressing gently to break up grains.
Season the rice with salt and white pepper. Drizzle the soy sauce around the edge of the pan rather than directly onto the rice to enhance aroma. Toss thoroughly to ensure even colour and seasoning.
Return the cooked eggs to the pan. Add the spring onions and stir-fry for another 30–60 seconds until everything is well combined and heated through.
Finish with a few drops of sesame oil if using. Taste and adjust seasoning if necessary. Serve immediately.
Optional Variations
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Garlic egg fried rice: Add 1 teaspoon finely minced garlic with the oil before the rice.
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Chinese takeaway style: Use chicken fat or a mix of oil and butter for richness.
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Extra savoury: Add ½ teaspoon oyster sauce along with the soy sauce.
Key Technical Tips
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High heat and quick movement prevent sogginess.
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Keep seasoning light; egg fried rice should taste clean and fragrant, not salty.
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Avoid over-stirring—let the rice toast slightly for better texture.
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