Egg fried rice, or 蛋炒饭, is one of the most common Chinese dishes. You can use almost any ingredients to make this dish, but the main ingredients are usually egg and rice. A simple and comforting dish, and a fantastic way to use up any leftover rice in the fridge.
- 4 cups cooked rice
- 3 eggs
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 scallions
- Lightly beat eggs in a medium sized bowl, set aside. Chop the scallions into small pieces.
- Heat oil in a non-stick wok on medium high heat. Add cooked rice to the wok, stir fry until separated (use the spatula to break up any chunks).
- Push rice to one side of the wok, making a bit of space in the pan. Add beaten egg to the wok. Allow the bottom of the egg to cook a little, and then mix well and quickly with the rice so that the raw egg coats the rice. Add salt and continue to stir fry until the grains are coated with egg.
- Add half chopped scallions to the rice, stir fry until fragrant.
- Place on a serving plate and sprinkle the rest of chopped scallions over the egg fried rice.
- It is better to use leftover chilled rice than fresh cooked rice, the texture from leftover rice is firmer and easier to separate when you fry it.
- You can add pretty much any ingredients to this dish. Before frying the rice, stir fry the ingredient you want to add, frying for a couple of minutes/until cooked, then add rice to the wok, and follow from step 2 above.