Making this golden fried rice is simply done with mixing the egg into the overnight rice before frying them. Fried rice is one of my favorite food and, scramble a few eggs separately and throw them in at the end to add big chunks of egg to the dish. It wouldn’t be egg fried rice without it fried rice has nothing fancy, as it’s just rice, eggs and oil but it is packed with a significant amount of energy and protein.
You get that perfect golden egg color on every rice grain yet at the same time, serving the purpose of breaking down the hardened fridge rice that has been left overnight. Fried rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. Generally, we cook the rice first and then leave it aside for at least 6 hours in normal temperature. Then the most important technique is to break the cold cooked rice into single grains. Any chunk among the rice will spoil the taste.
As for the numbers of eggs, adjust it according to the amount of rice. As a homemade dish, fried rice is typically made with leftover ingredients from other dishes, leading to countless variations. Many popular varieties of fried rice have their own specific list of ingredients. In a medium bowl, combine cooked rice with eggs. Stir until the rice is all separated and eggy. Of course, like most fried rice recipes, this egg fried rice is best served with copious amounts of hot sauce. Give it a try; it’s very easy to make at home, and you can find all of the ingredients at any grocery store.
How to make fried rice perfectly;
- Stir-fry the rice to remove extra water contained even the rice is leftover before adding the egg.
- Do a quick stir-fry just after pouring the egg liquid. So the egg can be wrapped on each of the rice grain.
- Another advanced technique is to mix the egg with the rice previously.
This is a helpful way of cooking the golden egg fried rice for beginners. In the mixing process, with the help of egg liquid, the rice can be well separated. Heat oil, place the mixture and fry quickly. Until eggs are well cooked.
- 150g/5½oz long grain or basmati rice
- 2 tbsp sesame, vegetable or olive oil
- 2 large free-range eggs, beaten
- 1 small onion, finely chopped
- ½ red pepper, finely chopped
- 2 garlic cloves, crushed
- 2 spring onions, finely sliced
- 1 tbsp light soy sauce
- salt and black pepper
- Tip the rice into a medium saucepan. Add 300ml/10fl oz water and bring to the boil.
- Reduce the heat, cover with a lid and simmer for 10 minutes. Remove from the heat, drain off any excess water and leave to steam dry, uncovered in the pan until ready to use.
- Heat a tablespoon of the oil in a frying pan or wok over medium heat. Add the eggs and cook, stirring, until scrambled. Transfer to a plate and return the pan to the heat.
- Heat the remaining tablespoon of oil in the pan over high heat. Add the onion and pepper, then season with salt and pepper. Fry for 2 minutes, then add the garlic and ginger, if using, and fry for a further minute.
- Reduce the heat to medium, add the cooked rice, spring onions, peas, if using, scrambled egg and soy sauce.
- Toss together and cook for 3–5 minutes, or until heated through.