Egg fried rice
- Yield : 2-3 people
- Servings : 4
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Egg fried rice
This is an essential dish to have in your inventory to complete any Asian meal. The egg fried rice is best made with left over plain rice along with fresh vegetables if required.
- 2 Tablespoons of vegetable oil
- 1 cup long-grain white rice
- ½ - 1 teaspoon kosher salt
- 1 teaspoon sugar
- half teaspoon freshly ground black pepper
- 2 eggs
- 2 cups sliced scallions, white and light green parts only
- 1 teaspoon of white sesame seeds
- 1 teaspoon of black sesame seeds
Heat a wok over high heat; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact.
Add the oil and heat until shimmering but not smoking. Return the wok to high heat and heat the oil until it is shimmering. Crack the eggs into the pan. With the back of a spoon or spatula, immediately scramble the egg. Smearing and spreading it around to coat as much of the bottom of the wok as possible. Sprinkle half a tea spoon of salt and black pepper. Stir and break the egg into pieces with the spoon. Do not let the egg brown. Remove and set aside.
Cook the rice in advance ensuring that the grains are just cooked and separate. Let it cool and in a bowl, stir together the rice, salt, sugar, and black pepper, breaking up any clumps and mixing well to combine.
Return the wok to high heat and heat the oil until it is shimmering. Add the rice to the pan along with half the spring onions and stir till the rice is heated through. Add in the sesame seeds along with the rest of the spring onions. Give it a good stir for a few seconds and set aside. Serve hot.
Bangkok Thai Cooking Academy
1. Fried rice is best made with left over rice. You will do well to cook the rice the previous day or well in advance so that it cools down and the grains can be easily separated.
3. Mixing the rice with the sugar, salt and pepper to season it is a great way to ensure that the rice tastes good.