Soufflé Egg Fried Rice with Thai Fish Sauce

Ingredients

• 2 Eggs (separated into whites and yolks)
• 1.5 cup Cooked rice (preferably day-old)
• 1 tbsp Thai fish sauce
• 2 tbsp Cooking oil
• Salt (to taste)

Steps

1. 1

   Separate the egg whites from the egg yolks into two different bowls.

2. 2

   Whisk or beat the egg whites until they are stiff enough that they do not fall out when the bowl is turned upside down.

3. 3

   Gently fold the egg yolks into the whipped egg whites.

4. 4

   Heat a wok or pan over high heat until the oil is hot to prevent the eggs from sticking.

5. 5

   Add the egg mixture to the pan and cook until the bottom is golden and a burnt aroma (wok hei) is present.

6. 6

   Add the cooked rice to the pan and stir-fry with the eggs.

7. 7

   Season the rice with Thai fish sauce and a pinch of salt, tossing well to combine until fragrant.

Notes

The key to this recipe is the 'soufflé' technique for the eggs, which involves beating the whites to stiff peaks before combining with the yolks. Ensure the pan is very hot before adding the eggs to achieve the signature burnt aroma mentioned in the video.

Nutrition per serving

• fried rice
• eggs
• soufflé egg
• Thai-style
• easy dinner
• stir-fried