Egg Fried Rice
Ingredients
3/4 cup long-grain rice
3 eggs, beaten
2 tbsp vegetable oil
2 garlic cloves, crushed
4 scallions, chopped
1 cup cooked peas
1 tbsp light soy sauce
pinch of salt
Directions
1. Cook rice in a pan of boiling water for 10 - 12 minutes, until almost cooked, but not soft. Drain well, rinse under cold water and drain again.
2. Place the beaten eggs in a pan and cook over a gentle heat, stirring until softly scrambled.
3. Heat the vegetable oil in a preheated wok or large skillet, swirling the oil around the bottom of the wok until it is really hot.
4. Add the crushed garlic, scallions, and peas and saute, stirring occasionally, for 1-2 minutes. Stir the rice into the wok, mixing to combine.
5. Add the eggs, light soy sauce, and a pinch of salt to the wok or skillet and stir to mix the egg in thoroughly.
Notes
Sometimes I leave out the peas.
Source
"Practical Cooking: Wok & Stir-fry", pg. 210
3/4 cup long-grain rice
3 eggs, beaten
2 tbsp vegetable oil
2 garlic cloves, crushed
4 scallions, chopped
1 cup cooked peas
1 tbsp light soy sauce
pinch of salt
Directions
1. Cook rice in a pan of boiling water for 10 - 12 minutes, until almost cooked, but not soft. Drain well, rinse under cold water and drain again.
2. Place the beaten eggs in a pan and cook over a gentle heat, stirring until softly scrambled.
3. Heat the vegetable oil in a preheated wok or large skillet, swirling the oil around the bottom of the wok until it is really hot.
4. Add the crushed garlic, scallions, and peas and saute, stirring occasionally, for 1-2 minutes. Stir the rice into the wok, mixing to combine.
5. Add the eggs, light soy sauce, and a pinch of salt to the wok or skillet and stir to mix the egg in thoroughly.
Notes
Sometimes I leave out the peas.
Source
"Practical Cooking: Wok & Stir-fry", pg. 210
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