Imported from YouTube
The Best Chinese Egg Fried Rice
Light, fluffy Chinese egg fried rice made with cooked jasmine or other long-grain rice, eggs, scallions, garlic, oyster sauce, and soy sauce. Thoroughly preheating the wok keeps the rice and eggs from sticking and gives the dish a toasted wok-hei flavor.
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Ingredients
- 350 g cooked long-grain rice (Jasmine or basmati rice is recommended; leftover or freshly cooked rice may be used. Turn the rice over before stir-frying if freshly cooked.)
- 4 eggs (Cracked into a bowl and beaten well.)
- 4 scallions (Diced; divide into two portions, reserving half for the end.)
- 4 tbsp vegetable oil (Preferably peanut oil; use additional oil around the wok edges when adding the rice, as directed.)
- 1 tbsp garlic (Minced.)
- 1 tbsp oyster sauce
- 1 tbsp soy sauce (Drizzle from the side of the wok.)
Steps
- 1
Use cooked long-grain rice, preferably jasmine or basmati. Leftover or freshly cooked rice may be used; the author notes that freshly cooked rice can still become light and fluffy. Turn the rice over to the other side before stir-frying.
- 2
Crack the eggs into a bowl and beat them well.
- 3
Dice the scallions. Divide them into two portions, reserving half—especially the green portion—to add at the end.
- 4
Preheat a wok thoroughly. Tilt it in all directions so the entire cooking surface heats evenly, for about 30 seconds to 1 minute depending on the stove. When the wok starts smoking, it is ready; do not heat it excessively, because oil could ignite on an overheated wok.
- 5
Add the vegetable oil and swirl the wok to coat the surface, creating a nonstick layer.
- 6
Add half of the diced scallions and the minced garlic. Stir-fry for just a few seconds, until fragrant.
- 7
Pour in the beaten eggs and mix well so the eggs combine with the scallion and garlic aromatics. Cook until the egg is mostly set and is not sticking to the wok.
- 8
Drizzle a little more oil around the edges of the wok, then add the cooked rice.
- 9
Break up any rice clumps and dents, tossing and mixing until the rice is well combined with the egg and each grain is loose and separated.
- 10
Season the fried rice with the oyster sauce.
- 11
Drizzle the soy sauce from the side of the wok so the heat can caramelize it and develop a more complex flavor.
- 12
Add the reserved diced scallions and toss everything together well. Serve hot.
Notes
The recipe emphasizes choosing long-grain rice rather than medium- or short-grain rice, which tend to stick together. Thorough wok preheating is essential for preventing sticking and developing smoky wok-heat flavor. The source mentions a carbon-steel wok as a recommended option but does not provide storage or reheating instructions.
Nutrition per serving
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