Egg Fried Rice

By: Beenish Khurshid, San Francisco California

There are a few keys to excellent egg fried rice:

Use cold rice. Freshly cooked, warm rice breaks more easily. Using left-over, refrigerated rice will work better.

Heat the oil on high till hot before adding anything to it. Once the oil is hot, bring the heat down to medium-low and add the items.

Fry soy sauce first. Don’t add soy sauce directly on rice. First heat a bit of oil, add soy sauce in the oil and fry it until it changes to a lighter colour and reduces. Then stir the sauce into the rice.

Ingredients:

1 cup rice

3 eggs (whites and yolks separated)

Soy sauce

¼ cup (3 tbsp) Oil (sesame, sunflower, corn, or avocado)

Salt (to taste)

2 tablespoons minced or chopped garlic (optional)

Vegetables (Optional):

2 bell peppers

½ cabbage

1 large carrot

2 stalks of green onion

Other vegetables and proteins as desired

Method:

Boil rice with salt per your preferred method. Refrigerate for at least ½ hour

In a wok, put one teaspoon of oil. Heat on high. When hot, bring the temperature down to medium-low. Pour in egg whites. Scramble. Pour in egg yolk. Scramble. Remove scrambled eggs from wok.

Add one teaspoon of oil. Heat on high. When hot, bring the temperature down to medium low. Add garlic. Saute quickly (30 seconds). Remove garlic from wok and place with the scrambled eggs.

Add one tablespoon of oil. Heat on high. Add vegetables. Once they start searing and softening, bring heat down to low. Move veggies to one side of the wok.

Add two tablespoon of oil. Heat on high. Add soy sauce straight into the oil. Reduce the soy sauce until it changes colour and becomes bubbly. Add cold rice. Reduce heat to medium low and stir-fry.

Add garlic and eggs back in. Stir-fry.

Taste the rice. If it is too bland, make space in the wok, heat more oil on high. Add soy sauce and reduce. Stir soy sauce into rice and taste test again.