Egg Fried Rice
Oct. 31st, 2008 08:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
leynosI think I've discovered the secret to perfect fried rice. Here's what I did:
Firstly, use short-grain rice. I.e., the stuff that's sold as sushi rice. It's cheaper if you get it from the Chinese supermarket. Up to this point, I'd been using basmati, but it just doesn't compare. Honest.
After you've cooked the rice (whether that be using a rice cooker or saucepan), let the cooked rice sit for at least five minutes. I'm not sure why this is, but the longer you let it sit, the better.
Now, mix one egg (per cup of rice), with a good dash of light soy sauce, i.e., the stuff you get from a Chinese supermarket.
In a large non-stick saucepan, heat some peanut oil or similarly high boiling point oil. (Alternatively, use a well-seasoned wok).
When the oil is ready toss in the rice. Keep it moving, and fry the hell out of it on a high heat for a good 30 seconds or so.
Now, expose a little of the saucepan's surface in the centre of the rice and pour in half an egg's worth of the mixture prepared earlier.
When this begins to set, mix it in with the rice until it has fully set.
Repeat the previous two steps until all the egg has gone.
Serve.
Et voila, fried rice to make the local Chinese take-away jealous.
Firstly, use short-grain rice. I.e., the stuff that's sold as sushi rice. It's cheaper if you get it from the Chinese supermarket. Up to this point, I'd been using basmati, but it just doesn't compare. Honest.
After you've cooked the rice (whether that be using a rice cooker or saucepan), let the cooked rice sit for at least five minutes. I'm not sure why this is, but the longer you let it sit, the better.
Now, mix one egg (per cup of rice), with a good dash of light soy sauce, i.e., the stuff you get from a Chinese supermarket.
In a large non-stick saucepan, heat some peanut oil or similarly high boiling point oil. (Alternatively, use a well-seasoned wok).
When the oil is ready toss in the rice. Keep it moving, and fry the hell out of it on a high heat for a good 30 seconds or so.
Now, expose a little of the saucepan's surface in the centre of the rice and pour in half an egg's worth of the mixture prepared earlier.
When this begins to set, mix it in with the rice until it has fully set.
Repeat the previous two steps until all the egg has gone.
Serve.
Et voila, fried rice to make the local Chinese take-away jealous.
