How to create great egg fried rice with this recipe for egg fried rice.
EGG FRIED RICE is a Chinese classic, but it’s also excellent as a side dish with any meal, so here’s how to create the ideal egg fried rice.
Fried rice, particularly fried rice with egg, is a cooked rice dish that is popular in East Asian, Southeast Asian, and some south Asian cuisines, as well as being the national dish of Indonesia and Malaysia. Fried rice originated in China during the Sui Dynasty, and as a result, all fried rice dishes may be traced back to the Chinese original. Since then, many countries have evolved their own fried rice varieties based on the ingredients that were available to them at the time. However, the best and most straightforward combo is egg fried with rice.
Pre-cooked rice, which is ready to be fried, is ideal for any egg fried rice dish.
Plan ahead and boil a pan of rice in the morning, ready to be fried for dinner later that evening.
Alternatively, you can prepare a large amount of boiled rice and freeze it, then defrost it overnight before frying the next day.
If you don’t have time to cook rice ahead of time and want to save time, you can buy microwave rice in the store that is suitable for stir frying.
Egg fried rice: a step-by-step guide
a couple of tablespoons of vegetable oil 1 peeled and diced onion 2 garlic cloves, peeled and minced 4 cups (800g) long grain rice, boiling and cooked (about 300g dried rice that has been boiled) a half-teaspoon of sesame oil a pair of eggs two tablespoons soy sauce (dark) salt (quarter teaspoon) garlic salt (quarter teaspoon) It’s fine to use one tablespoon of lemon juice, either fresh or bottled.
Heat one tablespoon of oil in a big wok or frying pan until very hot.
Cook, turning frequently, for about five minutes on medium heat, or until the onion begins to soften and transparent.
Cook for another 30 seconds, stirring often, with the remaining vegetable oil and the two minced garlic cloves.
Turn the heat to high and add the rice, then drizzle in the sesame oil.
Toss everything together with a spatula to prevent the rice from sticking to the bottom of the pan.
Continue to move the rice around to ensure that the heat is evenly distributed.
It should just take a few minutes once the rice is hot. “Brinkwire News in Condensed Form.”