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This egg fried rice recipe is one we have used for years and is as close to restaurant quality as we can find:
5 cups cooked white rice
2 eggs, beaten
4 stalks spring (green) onion, cut into 1 cm lengths
Pinch salt
Pinch pepper
1 teaspoon oil (for omelette)
4 cloves garlic, crushed
1 tablespoon oil (for rice)
150 g (5 oz) lean pork, julienned.
1/2 cup finely sliced carrot
2 cups cabbage, sliced
1/3 cup chicken stock
3 tablespoons soy sauce
Method
Break the rice up into individual grains with your hands and put aside. (Using cold rice helps.)
Beat eggs. Add 1/4 of the spring onions, the salt and pepper. Mix well. Heat a frying pan (we use a wok) at low heat and smear with oil. Make an omelette with the egg mix. Slice into small pieces and set aside.
Heat the rest of the oil in wok at a very low heat. Add garlic and fry for a minute until oil is fully garlic-flavoured - do not brown the garlic. Remove garlic. Leave as much oil in the wok as possible.
Bring wok to full heat. Add pork, stirring rapidly for 30 seconds. One by one add the carrots, cabbage, and spring onions while stirring. Add the stock and the soy sauce. Return the garlic to the wok if you like. Cook vegetables for no more a few minutes.
Add rice and stir everything together for a few minutes. If rice starts to stick to wok, reduce heat. Add the omelette pieces and cook for a minute more before serving on a plate.
5 cups cooked white rice
2 eggs, beaten
4 stalks spring (green) onion, cut into 1 cm lengths
Pinch salt
Pinch pepper
1 teaspoon oil (for omelette)
4 cloves garlic, crushed
1 tablespoon oil (for rice)
150 g (5 oz) lean pork, julienned.
1/2 cup finely sliced carrot
2 cups cabbage, sliced
1/3 cup chicken stock
3 tablespoons soy sauce
Method
Break the rice up into individual grains with your hands and put aside. (Using cold rice helps.)
Beat eggs. Add 1/4 of the spring onions, the salt and pepper. Mix well. Heat a frying pan (we use a wok) at low heat and smear with oil. Make an omelette with the egg mix. Slice into small pieces and set aside.
Heat the rest of the oil in wok at a very low heat. Add garlic and fry for a minute until oil is fully garlic-flavoured - do not brown the garlic. Remove garlic. Leave as much oil in the wok as possible.
Bring wok to full heat. Add pork, stirring rapidly for 30 seconds. One by one add the carrots, cabbage, and spring onions while stirring. Add the stock and the soy sauce. Return the garlic to the wok if you like. Cook vegetables for no more a few minutes.
Add rice and stir everything together for a few minutes. If rice starts to stick to wok, reduce heat. Add the omelette pieces and cook for a minute more before serving on a plate.
hi dustypuss, yes, beat your eggs first, and then sort of scramble them in the pan and then add the rice. Dont cook the egg thoroughly though, just a bit so it doesnt go gooey.
sorry if i sounded a bit abrupt in suggs! :-) apologies but that is the best way if you dont want answers like that. Good luck in getting a reply though! That doesnt seeem to happen.
sorry if i sounded a bit abrupt in suggs! :-) apologies but that is the best way if you dont want answers like that. Good luck in getting a reply though! That doesnt seeem to happen.
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