Egg Fried Rice Hebbars Kitchen Recipes

EGG FRIED RICE

Steps:

• Wash rice and soak for 30 mins. Meanwhile bring 5 to 6 cups water to a rolling boil in a large pot. Drain the water from the soaked rice and add it to the boiling water. If you want you can add half teaspoon salt and cook.
• When the rice is cooked al dente (meaning the rice has a bite to it and not fully cooked), drain it to a colander. Do not over cook the rice. Cool completely.
• Chop the veggies and garlic. Break the eggs to a bowl and beat until fluffy.
• To be cooked on high flame. Heat a pan with oil, add chopped garlic. Fry for 30 seconds. Add spring onion whites and fry for a minute.
• Add chopped veggies and fry for about 2 minutes. Do not make them mushy, they should be crunchy and half cooked. Slide the veggies to one side of the pan.
• Reduce the flame to medium. Pour eggs and scramble them. Cook till they are soft, fluffy almost cooked but not overcooked.
• Increase the heat and pour the soya sauce, vinegar and any hot sauce if you prefer. The soya hits the hot pan and emits some steam. This imparts a nice Chinese flavor.
• Add cooled rice, ground black pepper and spring onion greens. If you want you may add some toasted sesame oil and it's optional.
• Fry on the highest flame for about 2 minutes. Adjust salt and spice as needed.
• Garnish egg fried rice with some spring onions and serve.

BACON AND EGG FRIED RICE

Steps:

• Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
• Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.

EGG FRIED RICE

Steps:

• In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
• Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
• Stir in the cooked rice, mix well and sprinkle with pepper.

EGG FRIED RICE

Steps:

• Use a fork to fluff up the rice and break it apart. If you're using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
• Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.
• Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.
• Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes. Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps. Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.
• Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.
• If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!

EGG FRIED RICE

Steps:

• Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
• Add in the remaining vegetable oil and 2 cloves of minced garlic. Cook for a further 30 seconds, stirring regularly.
• Add the rice and turn up the heat to high. Then drizzle over the sesame oil.
• Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.
• Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of the soy sauce to the eggs.
• Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.
• Now mix the egg into the rice.
• Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the 1/4 tsp of salt and 1/4 tsp of garlic salt and mix it all together.
• Add 1/2 tbsp of the lemon juice, stir and taste. Add a little more lemon juice if required.
• Divide between 4 bowls. Top with spring onions (scallions).
• Serve with your favourite Chinese dish. I love to serve it with Crispy Sesame Chicken or Sweet and Sour Chicken or Sticky Pork Belly.

EGG-FRIED RICE

Steps:

• Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
• Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
• Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.