{"id":39457,"date":"2024-06-05T00:05:26","date_gmt":"2024-06-05T07:05:26","guid":{"rendered":"https:\/\/iamafoodblog.com\/?p=39457"},"modified":"2024-06-04T01:22:40","modified_gmt":"2024-06-04T08:22:40","slug":"egg-fried-rice","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/egg-fried-rice\/","title":{"rendered":"Egg Fried Rice"},"content":{"rendered":"

Egg fried rice is my favorite. It\u2019s kind of silly, because it\u2019s the most basic of all fried rice, but there\u2019s something about eggs and rice that just go together.<\/strong><\/p>\n

Egg fried rice is delicious in it\u2019s simplicity: soft scrambled eggs, perfectly crisp and fluffy rice, all accented by aromatic green onions. I season my egg fried rice with garlic and ginger and just a hint of white pepper. Simple comfort food at it\u2019s best! I could eat egg fried rice all day everyday and never tire of it. If you love egg fried rice too, read on for all the tips and tricks to making the best egg fried rice of your life.<\/p>\n

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How to make egg fried rice<\/h2>\n
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  1. Prep all the ingredients.\u00a0<\/strong>Because fried rice is about speed cooking on high heat, it’s helpful to have everything prepped and ready to go. Slice up the green onions in one bowl, lightly beat the eggs in another, and make a simple seasoning in a last bowl (more on that below).<\/li>\n
  2. Season your rice.<\/strong> See below for my specific seasoning mix. Stirring the seasoning mix into cold rice has several benefits. It seasons the rice, breaks it up so that all the grains are separate, and hydrates everything so you don\u2019t have dry rice kernels. The heat of frying the rice evaporates the chicken stock and you\u2019re left with flavor coating each rice grain. The oil in the seasoning mix also helps you not use as much oil when frying. It\u2019s genius! I can say that because Mike invented it. I love this method so much. Trust me, it works!<\/li>\n
  3. Fry.<\/strong>\u00a0Heat up a bit of oil in a wok and add the whites and light green parts of your green onions. Stir briefly then add the lightly beaten eggs. You want to fry your eggs so that they\u2019re just set. When they\u2019re done, remove them from the wok.<\/li>\n
  4. Crisp.<\/strong> Add a tiny bit more oil, turn the heat on high and add all the rice and cook, stirring occasionally until the rice is hot, toasty, and crisp. You don\u2019t need to move the rice around too much, the goal is to let it crisp up. When it\u2019s hot and toasty, add the eggs back in and mix everything up. Stir in the green parts of the green onion and it\u2019s time to eat!<\/li>\n<\/ol>\n

    Egg fried rice seasoning<\/h2>\n

    I mix up a bit of chicken stock (you can use water if you don\u2019t eat chicken) with oil, garlic power, ginger powder, salt, white pepper, and a bit of sugar. Using garlic and ginger powder gives you all the flavor without chopping or tiny bits. I love garlic and ginger powder because it\u2019s simply garlic and ginger, dehydrated and ground up.<\/p>\n

    The right kind of rice<\/h2>\n

    You’ll hear that good fried rice is made with day old rice, and that’s certainly one way to do it, but most Chinese restaurants don’t have time or fridge space for that. What they do is make rice on the drier side (1:1 water to rice ratio) and spread it out on a baking sheet to dry it quickly. You can also fry the rice in the wok on low at first to dry out the rice before turning up the heat to crisp it. This is a more traditional Japanese method, and it’s the method we use at home.<\/p>\n

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    Egg fried rice ingredients<\/h2>\n