By Ellen L. Published: 2013-03-30
Chinese Egg fried rice, or 蛋炒飯, is the quintessential leftover dish. You open your fridge and you've got leftover rice, leftover char sui, leftover choi sum, etc from yesterday's dinner. What're you gonna do? Make chinese egg fried rice of course.
As long as you have the basics, i.e. rice, egg, spring onion, then you just chop up and throw in whatever else leftovers that you have and you will end up with a easy to make, lip-smacking and creative dish that you can serve instead of plain rice. (Kids love this! My dearest Grandma 奶奶 used to make this as an after-school snack everyday.)
Here are some tips to remember for Chinese Egg Fried Rice:
-Use leftover rice that has been in the fridge overnight at least. This dish doesn't work if you use freshly cooked rice. Freshly cooked rice is still sticky and will therefore stick to each other, not good for stir frying. Chilled rice is hard and will not stick to each other - perfect for stir fry.
-Dice everything small. You want to be able to pick up a bit of everything with each scoop.
-Use sea salt
. If you still don't have any get some already for heaven's sake. It tastes so much better than that over-processed stuff companies have been palming off to us for so long.
-May I suggest organic or free range eggs? Tastes way better than your average egg. Try it for yourself. As chinese egg fried rice is a simple dish, good ingredients will really make it.
The recipe below is for the most basic chinese egg fried rice. If you want to add any other leftovers that you find in your fridge today, go ahead, dice and toss in. You won't need to adjust the basic recipe, just don't add so much other stuff that the rice gets overwhelmed.
For an alternative way of making egg fried rice try out our Chinese Egg Fried Rice 蛋炒飯 - A Different Method!
Chinese Egg Fried Rice Recipe 蛋炒飯
Ingredients:
(Prep time: 2 mins Cook time: 5 mins)
Ingredients:
- 3 cups leftover rice
- 2 eggs
- 2 stalks spring onions, cut to rounds
- 2 tbsp of peanut oil
- sea salt to taste
Directions:
Put the rice into large bowl and break up until all rice grains are separate (rice will clump when in the fridge). Break eggs in bowl and stir til just mixed. Heat wok to med high heat and then pour in oil.
Add eggs and then shift/fold gently til 50% of the eggs are cooked. Add rice all at once and stir briskly to distribute egg amongst the rice grains, the more evenly and smaller pieces of egg the better.
Add all other ingredients except spring onion at this point and stir fry until those ingredients are warmed thoroughly. Turn off heat, add the spring onions and give it a stir and serve.
Rice-ilicious Recipes at The Hong Kong Cookery:
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