Everyone loves Chinese egg fried rice, but not everyone likes the addition of various ingredients and prefer the basic egg fried rice recipe. This recipe accompanies other meat dishes without getting in the way of flavours.
Chinese Egg Fried Rice Recipe
Yields: 2 Serves
Duration: 15 mins
Difficulty: Easy
We suggest you use a wok for this recipe. We have a teflon coated wok but you can find reasonably priced carbon steel wok if a teflon is over your budget.
Just remember you will need to season your new carbon steel wok. Head on over to the ‘How to season your wok‘ article on the Healthy nibbles website to learn how.
Ingredients
8.8 oz (250g / 1 Cup) Cooked long grain and jasmine rice, slightly chilled
2 Large fresh eggs, slightly beaten, room temperature
1 tsp Light soy sauce
1 tsp Seasoning sauce
1/2 tsp Oyster sauce
1/2 tsp Granulated sugar
1/2 tsp Chicken stock powder
2 Stalks Scallion, finely chopped
1/4 tsp White pepper
1.5 fl oz (45ml / 3 Tbsp) Olive oil / Cooking oil
How to Prepare Chinese Egg Fried Rice
Start with the rice. Best to use a day-old cooked rice, half long grain and half jasmine, slightly chilled and ensure to break and separate the cooked rice roughly for quick and easy stir fry.
Mix soy sauce, seasoning sauce, oyster sauce, sugar and chicken stock powder in a small bowl, set aside.
Beat the eggs slightly in another small bowl, set aside.
Then chop the scallion finely and set aside.
Place a wok on a stove at high heat and add in oil.
Once the oil is hot, add in the beaten eggs, quickly stir for a few seconds and add in the rice.
Use the spatula to press, lift and mix the rice thoroughly with the eggs, ensure that each grain of rice is well coated.
Keep stirring non-stop for 2-3 minutes, until you start to see the eggs and the rice begin to get more separated and drier as it’s cooked down.
Add in the sauce mixture and keep stirring for another 2-3 minutes once again, until the rice absorbs all of the sauce.
Light, fluffy, slightly dry and shiny rice grains are what you’re looking for in texture, and not soggy.
Have a taste at this point to ensure that you are happy with the taste, adjust as required.
Turn off the stove, add a pinch of pepper and throw in the chopped scallion and finally a quick final stir.
Serve straight away, as is or along with other meat dishes.
What should I eat with this dish?
Just about anything is the answer here! however our Chinese Spare Ribs recipe is almost the perfect companion for this dish.
