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Chinese Egg Fried Rice 蛋炒饭
This is a Chinese Egg Fried Rice recipe (蛋炒饭), made in restaurant style with Wok Hei. It is a quick and simple fried rice dish that is extremely easy to prepare. Only 3 eggs, some onions and light seasonings is all you need.
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Ingredients
Ingredients:
Seasonings:
Instructions
  1. To start, have ready 3 cups of cooked and cooled rice (preferably left overnight). Also 3 eggs, spring onion, oil and seasonings.
  2. Wet your fingers and run through the rice to remove any clumps.
  3. Beat eggs in a bowl. Then, dice one big onion and chop some fresh spring onions. And we’re ready to fry the rice!
To cook Chinese Egg Fried Rice:
  1. On high setting, heat up 2 tbsp oil in wok until very hot. Swirl in the oil to coat the bottom of wok. You will actually see smoke coming out of the wok.
  2. Add in eggs and scramble until egg is just set. Do not overcook the eggs.
  3. Dish up and set aside the scrambled eggs.
  4. Reheat the wok. Turn the stove burner to as high as it will go.
  5. Add in the cooked rice. Fry the rice for about 1-2 minutes until heated through. Use the back of the ladle to gently tap and break up rice or any clumps.
  6. Next, add in the diced onions and continue to stir fry, mixing well.
  7. Then, add in the scrambled eggs.
  8. Keep stirring until the rice is evenly cooked and coated with eggs, about 2 minutes. Constantly turn the rice, otherwise the rice will burn.
  9. Add in salt and give it a quick mix.
  10. Then, sprinkle some ground white pepper and give another quick mix.
  11. Next, pour in the soy sauce around the edges of wok and give it a quick stir fry.
  12. Lastly, add in the chopped spring onion. Continue to stir fry until well combined.
  13. Dish up and garnish with more spring onions, red chillies and fried shallots. And it’s ready to be served. Enjoy!
Recipe Notes

To cook fried rice, use 1 cup of water to cook 1 cup of rice. Try using less water to cook the rice than you normally do. Otherwise, you will have mushy rice that can’t be fried.

Always use rice that has cooked and cooled down for at least for 2 hours. Do not use freshly cooked rice.

Use medium to long grain rice. Do not use short grain, sushi rice or glutinous rice.

Try not to use a non-stick wok for your fried rice. Preferably use a carbon steel wok as you need a blazing hot wok for the best results.

Use a big wok/pan to fry your rice. This is to prevent overcrowding.

When using the wok, always bring the wok to smoking point. Then lower the heat and add the oil. This will ensure the wok to be non-stick.

To know if the wok is hot enough: after 30 seconds of heating, flick droplets of water into the wok. If the water droplets evaporates upon 1 to 2 seconds of contact, your wok is ready.

To get Wok Hei fragrance (breath of wok), the wok needs to be heated up till smoking and the rice tossed repeatedly in order to ‘smoke’ the rice. Therefore, creating the signature smoky flavour.

Have ready all ingredients needed near your stove before you start frying.

Only add seasonings at the last of cooking as salt causes rice to stick to the wok. Use wet seasonings (sauces) with moderation.

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