Teriyaki Beef and Egg Fried Rice Recipe

Egg fried rice is a dish that every Chinese family often eats at home. The fried rice recipe that I'd like to introduce today is another method that's also prepared in some Chinese restaurants. It's full of egg-scented, crispy meringues, so you'll definitely fall in love with this approach.

egg fried rice

Fried Rice Recipe

Normally, traditional fried rice is fried with eggs first and then fried with rice together.
This restaurant's method, which I'd like to introduce to you, is to fry the egg whites and yolks separately.
The egg white is first scooped into oil, and the egg yolk is first mixed with the white rice and then fried. Since the egg yolk is very fragrant, the fried rice is full of rich egg fragrances.

Egg Fried Rice Ingredients

fried rice ingredients

This recipe is for 2 people, so 2 bowls of white rice, 3 eggs, and 3~4 scallions are used.
It's a traditional and simple method, so it's not necessary to add other ingredients.

• Rice stir fry- It's recommended to use overnight rice or cold rice, which is better.
  This is because they're relatively dry, so can be eaten grainy, not mushy, or stick together.
• Light soy sauce – It's best to use light soy sauce, so the flavor doesn't overpower the egg flavor and it's less salty.
  If you don't have light soy sauce, you can just use a tablespoon of soy sauce with a little salt instead.
• Black & white pepper – a few, as you like.
• White sesame- a few cooked white sesame. (optional)

How to Make Fried Rice

how to make fried rice

• Separate the egg white from the yolk and pour the yolk on the rice. Use a chopstick to mix the yolk well with the rice. Set them aside.

• Separate the chopped scallion white and scallion green.

• Heat the pan, pour in 1/2 bowl of oil over medium heat.

• Pour in egg whites and stir slowly and gently to create a ribbon effect.

• Pour off the oil and egg whites, separate them, and set them aside.

• Add some oil to the same pot, add the white part of scallions and stir-fry them for about 1 minute.

  PRO TIP: The reason we sauté the white part of the scallions first is because the scallions are very fragrant. Use oil to fry the scallions, and all the fried rice will be filled with the aroma of the scallions.

• Add the rice and stir-fry it for about 2 to 3 minutes.

  PRO TIP: If the rice sticks together when you fry rice, you should not press it with a spatula. Use the cutting method – use a spatula to cut the rice – so that the fried rice has a grainy texture and doesn't stick together.

• Add light soy sauce, black or white pepper, and the green part of the scallions and fry for another minute. Adjust to taste.

  PRO TIP: If the rice is too dry and you add water instead of oil, the water can make the rice moist so that the fried rice isn't too oily and it's a grainy texture.

• Sprinkle some white toasted sesame seeds on top. (Optional)

rice stir fry

PRO TIPS:

1. Rice:
   • Freshly cooked rice- if you want to use freshly cooked rice. When you cook the rice, the water should preferably be about 1/4 cup less than the usual cooking water so that the cooked rice doesn't become too soft and sticky. Make sure you let it get cold. This way the fried rice won't stick to the pan.
   • Use rice from the refrigerator- if you use rice that's been stored overnight in the refrigerator, you don't need to reduce the water. You just need to break up large lumps of rice with your hands before you start.
   • There's an interesting scientific research that I want to share with you. Research has shown that the calorie content is lower when night rice is used. This is because after the rice is cooled in the refrigerator, it ages and becomes resistant starch.
   • Resistant starch has few calories and absorbs little oil (when the rice with resistant starch absorbs only 1% oil, while you use freshly cooked rice that absorbs 5% of cooking oil). Therefore, when frying, the rice doesn't absorb too much oil and has fewer calories than freshly cooked rice. And according to scientific evidence, all cooked starchy foods such as potatoes, bread, and pasta can also age and become resistant starch when cooled.

1. Cooking method:
   • When you fry the fried rice, don't press it with a spatula. Use a cutting method to loosen the rice grains, otherwise, the rice will stick to the pan and become one piece.
   • If the rice is too dry and you add water instead of oil, the water can make the rice moist, so that the fried rice isn't too oily and it's a grainy texture.
   • Light soy sauce- it's best to use light soy sauce, so the flavor doesn't overpower the egg flavor and it's less salty. If you don't have light soy sauce, you can just use a tablespoon of soy sauce with a little salt instead.

fried rice

what do you eat with fried rice

RECOMMEND MAIN DISHES

Kung Pao Chicken

Beijing Bee f

Sweet And Sour Por k

Moo Shu Vegetable s

Napa Cabbage

RECOMMEND HOT SOUP

Hot And Sour Soup

Chinese Bee f Soup

Wonton Soup

Egg fried rice is simple and tastier, that anyone can make at home. This egg fried rice recipe is less oily and more healthy than take-out.

Stir Fry:

• ▢ 3 large eggs
• ▢ 2 cups cold fresh-cooked rice or refrigerator overnight rice
• ▢ 1/2 cup cooking oil

Seasonings:

• ▢ 3 teaspoons light soy sauce
• ▢ 3 scallions, thinly sliced
• ▢ White or black pepper
• ▢ white sesame, optional

• Fresh cold rice- if you use freshly cooked rice, you need to remove them from the rice cooker to a plate to cool the rice completely. (Noted 1)

• Separate the egg white from the yolk, pour the yolk on the rice, and set the whites aside.

• Separate the chopped scallion white and scallion green.

• Heat the pan, pour in 1/2 bowl of oil over medium heat. (Noted 2)

• Pour in egg whites and stir slowly and gently to create a ribbon effect.

• Pour off the oil and egg whites, separate them, and set them aside.

• Add some oil to the same pot, add the white part of scallions and stir-fry them for about 1 minute, then add the rice and stir-fry it for about 2 to 3 minutes. (Noted 3)

• If the fried rice is too dry, you can add a little water to make it moist. Increase it gradually instead of adding too much at once.

  About 2 tablespoons at a time, depending on your taste. Just add a little if it's not enough. (Noted 4)

• Add light soy sauce, black or white pepper, and the green part of the scallions and fry for another minute. Adjust to taste.

• Transfer to a serving platter sprinkles some white toasted sesame seeds on top. (Optional)

1. If you use rice that's been stored overnight in the refrigerator. You just need to break up large lumps of rice with your hands before you start.

2. To know whether the oil temperature is hot enough, the test method: put the bamboo chopsticks into the oil pan.
If the bamboo chopsticks dipped in the oil have many small bubbles, it means the oil temperature is ready for cooking.
You can also add a drop of egg liquid to the oil pan. If there are many bubbles, it means that the oil temperature is ready.

3. If the rice sticks together when you fry rice, you should not press it with a spatula. Use the cutting method – use a spatula to cut the rice – so that the fried rice has a grainy texture and doesn't stick together.

4. If the rice is too dry and you add water instead of oil, the water can make the rice moist so that the fried rice isn't too oily and it's a grainy texture.

Serving: 315 g Sodium: 609 mg (26%) Calcium: 104 mg (10%) Vitamin C: 3 mg (4%) Vitamin A: 536 IU (11%) Fiber: 3 g (13%) Potassium: 373 mg (11%) Cholesterol: 246 mg (82%) Calories: 432 kcal (22%) Trans Fat: 1 g Saturated Fat: 2 g (13%) Fat: 8 g (12%) Protein: 23 g (46%) Carbohydrates: 41 g (14%) Iron: 3 mg (17%)

Keyword: egg fried rice,egg fried rice recipe

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Source: https://trychinesegoodies.com/egg-fried-rice/