Everyone who has had Chinese food, has more likely than not had fried rice.
And those who have cooked it, they know that you can do it with one pot. However, if everyone in the family loves to eat fried rice, it will take a lot to impress.
After all, the more simple the dishes are, the less flavor profile there will be. In this recipe we add a little more lustrous flavors and ingredients that is sure to please EVERYONE who tries your dish!
I especially like to cook fried rice for breakfast, which is convenient and quick, and any leftovers make a great snack later on in the day.
Because I make this so much, I have learned a lot in the process that I am going to share with you today.
Check out my Golden Fried Rice which is another Chinese Egg Fried Rice.
Recently, I especially like to make colorful fried rice with vegetables and eggs. Not only is it fresh and seductive, but also the flavors of various vegetables compliment each other, organically blending the flavors of eggs and rice, and it seems that I can only use the word “amazing” to describe it. Today we will introduce how to use the most common ingredients to cook the most unique egg fried rice.
First introduce a list of ingredients (makes 2 servings):
- 1) 200g of Rice. Here, I use an ordinary round rice, of course, you can also use long rice like jasmine rice. Relatively speaking, the taste of the round rice is softer, while the long rice taste is slightly more firm; and when the rice is fried, it is easier to obtain a clear grain effect.
- 2) 320g of Water. The rice cooker used in our home is pretty standard. The 6:1 ratio of water to rice is just right. If you use a rice cooker, you can refer to the manufacturer’s instructions.
- 3) ½ Red pepper
- 4) ½ Onion
- 5) 100g of Quick-frozen broad beans
- 6) 2 Eggs
- 7) 30g of Green Onions
- 8) White pepper to taste
- 9) Salt to taste
- 10) A moderate amount of Peanut oil
Step 1: The first step is naturally to steam the rice. Many might think that fried rice takes way too long to make. This, however, is not the case. If you come home late, you could still whip this up quickly with plenty of time to enjoy.
Rice is the main ingredient of this dish, so special attention should be payed to it. I have used rice cookers to make it before, but was not entirely satisfied with the quality. Now I use an ordinary pot to cook rice on a gas stove. This can give full control over the production process of rice. The most suitable pot for cooking rice is a stainless steel thick-bottomed pan, which is more uniform in heat conduction than aluminum, cast iron and even casserole, so it will not turn to paste. First, pour 200 grams of rice, then add water until the total weight of water and rice reaches 520 grams. Add a little salt and peanut oil to the pot and put it on a gas stove to boil. Wait until the water begins to steam, then transfer the pot to the lowest setting, and start timing. This slow heating process takes about 20-25 minutes. After 20 minutes, you can continue to open the lid and pick a few grains of rice with chopsticks to taste. After it becomes soft enough, you can remove from heat.
Step 2: Prepare vegetables. While waiting for the rice, just prepare another ingredient. Dice the red pepper. Onions should also be cut into the same size. Also slice the green onions.
Here are some tips for cutting onions:
Chopping onions is one of the basic skills of the Western kitchen. Though it is a little challenging. Cut the onion in half and peel it. Use a knife to cut several slits along the longitudinal axis of the onion. The distance between each cut is half a centimeter. Take care to keep the head of the onion when cutting. Do not cut the onion all the way from end to end, this way it will stay together.
Then cut twice horizontally, and be careful not to cut the root as well. If you feel that this step is more difficult, you can omit it and go directly to the next step:
Finally slice the last direction downward, this will give you the proper dice. Using this method can reduce the exposure of the onion cross section to the air and reduce the rate at which the irritant affects your eyes. Also note that onions should be cut as quickly as possible after they are removed from the refrigerator, because the onion is less irritating at a lower temperature.
Step 3: Put two eggs into a bowl, add 15 grams of chopped green onions (this is only half of the green onions), a pinch of salt and white pepper and mix well. Eggs are the second role of fried rice and naturally cannot be overlooked. The salt in the egg should be enough for the entire dish, without having to rely on other ingredients or later seasoning. Mix together with chopsticks.
Step 4: Preparation of rice. Cooking with steamed rice can easily make it stick together. After the steamed rice is properly treated, the grains can be fried. Spread the steamed rice in a saucepan or a large plate and use a wooden spoon or a silicon spatula to constantly turn it, and at the same time, you can use a fan to keep the steam from holding too much moisture in the rice. When the rice touches the cold air, it shrinks quickly and it will stick. To keep it from sticking too much, you can add a little peanut oil and salt whilst steaming. This preparation of rice is the second secret of making fried rice.
Step 5: Preparation of vegetables and eggs. Put a little peanut oil in a small non-stick pan. Add the red pepper and onion and cook until they become soft and transparent, and there is no pungent taste. This process takes 8-10 minutes. During the process of stir-fry, it is necessary to constantly adjust the temperature of the stove, so that you do not burn them. The 8-10 minute stir-fry onion is definitely a magical process that brings out the flavor, leaving only the sweet and soft taste and flavor. Red peppers that have not been fully cooked have an astringent taste. After the stir-fry with onions, it’s own unique flavor will be released. Pay attention to the heat of the vegetables. This is the third secret of egg fried rice.
Step 6: Then add the peeled broad beans and stir fry until the beans are cooked. Add a pinch of salt and turn off the heat to set aside.
Step 7: Take a flat-bottomed non-stick pan and pour a small amount of peanut oil in the bottom of the pan after preheating.
Step 8: Pour the egg mixture into the pot and observe it.
Step 9: When you find that the egg began to coagulate at the bottom of the pot, start folding the eggs in with a spatula. Repeat this process continuously. This way you can avoid the old eggs that have condensed and the upper layer of egg liquid can be heated quickly. DO NOT SCRAMBLE, this folding process should be gentle, and a very common mistake is working eggs too much or over cooking.
Wait until the majority of the egg mixture has solidified and immediately turn off the heat. Keep turning the eggs, and use the remaining temperature of the pot to solidify the remaining egg. Once the egg is mixed in with the rice and other ingredients, it will break down into more edible pieces.
Step 10: Combining all ingredients. Look for a large pan, add some peanut oil after preheating slightly, then add 15 grams of chopped green onions and stir fry for about 1 minute.
Pour in the previously prepared rice and stir fry until the rice spreads out. Add some salt to taste.
Add the fried vegetables (onion, red pepper, and broad beans) and stir well.
Finally, add the fried egg, stir fry evenly. Remember, all the ingredients have been cooked, now we are just combining and keeping everything an even temperature.
Here are four tips to make the best egg fried rice:
First, the eggs must be fully seasoned.
Second, the rice must be prepared so that the rice grains are in full contact with the cold air.
Third, onions and red peppers (or green peppers) must be fully cooked to allow their flavor to be released.
Fourth, when it comes to scrambled eggs, pay close attention that you aren’t over-working them or over-cooking.