Egg fried rice recipe

 

Fried rice is typically a dish that is prepared using the day's leftover cooked rice. Freshly cooked rice should not be used because it is still moist and steamy and could result in fried rice that has a mushy texture. Here is a quick tip I use, though, if you forget to cook the rice the day before. Freshly cooked rice should be spread out in a layer on big baking sheets, and the longer it is allowed to air out, the better. Throughout this procedure, the rice grains will dry out.

Ingredients

Four big eggs

3 divided tablespoons of olive, vegetable, or peanut oil

One tiny onion, equal to one cup of sliced onions (see note 2)

1 1/2 to cups of chopped mixed veggies, including zucchini, bell pepper, and others 

White and green sections of 1/2 cup sliced scallions are split (see note 4)

a dash of salt

4 cups of overnight-cooked jasmine rice; note 5

2 1/2 tablespoons soy sauce; if gluten-free, use tamari

Powdered five-spice, half a teaspoon

optional sprinkle of ground white pepper

A teaspoon or two of toasted sesame oil

Instructions:

The eggs are cracked into a small basin and combined.

1 tablespoon of the oil is heated over medium-high heat in a skillet. The eggs should be added to the hot pan and scrambled for about a minute. After removing the eggs from the heat, place them in a dish.

Over high heat, add the final 2 tablespoons of oil to a wok. The onions should be added and cooked for one to two minutes while being regularly stirred. Cook for 2 minutes before adding the mixed veggies and the white sections of the scallions. Add a little salt to the vegetables to season them.

The cooked rice should be added to the pan or wok and heated thoroughly after a few minutes. Use the back of your spatula to break up any large rice clumps that may be present.

To evenly distribute the seasonings, add the soy sauce, five-spice powder, dash of white pepper (if using), and sesame oil. (See notation 6) Stir to combine again after adding the scrambled eggs. Add the remaining sliced scallions as a garnish. Serve right away.