The Best Chinese Egg Fried Rice Recipe (Ready in 5 Min)
Hi everyone, I'm Mandy. Welcome to Souped Up Recipes. Today I'm going to show you how to make
the best Chinese egg fried rice which only takes five minutes to make. Super simple but getting it
right requires you to understand the basic technique. So I'm going to explain everything
as detailed as possible in order for you to achieve that perfect fluffy and toasty fried
rice just like how it's done in a restaurant. First you will need some cooked rice. Yes,
you can use leftover rice and many people say that leftover rice is the secret to fluffy fried rice
but I'm here to bust that myth. The real key is to choose the right type of rice. It doesn't matter
if it's leftover or freshly cooked. I recommend using long grain varieties such as basmati and
jasmine rice. Avoid using medium or short grain rice as their grains tend to stick together
resulting in gummy fried rice. What I'm using is jasmine rice. I just cooked it 30 minutes ago
and I'm going to stir fry it right away so that I can show you freshly cooked rice can also
turn out light and fluffy. Crack four eggs into a bowl and beat well. Four scallions,
diced. Divide them into two portions. We'll use half for stir frying and reserve the green part
to add at the end. Turn the heat to maximum. The most important step when making fried rice is
preheating your wok. Since home stoves aren't as powerful as commercial ones, you must tilt the
wok in all directions so the entire surface heats evenly and thoroughly. This usually takes 30
seconds to a minute depending on your stove's power. Let me show you what will happen if you
don't preheat the wok. The rice will stick like crazy and trust me that's a nightmare you don't
want to deal with. When the wok starts smoking, that's the sign to add a generous amount of oil.
However, do not preheat the wok for too long. If the metal gets too hot, the oil could ignite as
soon as it touches the wok. Swirl the oil to coat the wok and create a non-stick layer. Add half of
the diced scallions and one tablespoon of minced garlic and stir for just a few seconds. Then pour
in the beaten eggs and mix well. This way every bite of the egg is fused with the scallion and
garlic aroma making the fried rice extra fragrant. See how the egg isn't sticking at all? That's the
result of thoroughly preheating the wok. If your egg sticks badly, it's a clear sign that the wok
wasn't heated properly. Once the egg is mostly set, drizzle a little bit more oil around the edges of
the wok. Then add the cooked rice. Break up any clumps and mix well so every grain is loose and
separated. I just love cooking with a carbon steel wok. It's lightweight that I can toss it with one
hand. It has no Teflon coating but it is non-stick if preheated correctly. It can sustain high heat
so you can get the wok cake effect and your fried rice will come out smoky like it is made in a
restaurant. I'll link this wok in the description. If you love Chinese food, I highly recommend to
check it out. We're almost done. Season the fried rice with one tablespoon of oyster sauce and
drizzle one tablespoon of soy sauce from the side of the wok so the heat can caramelize it and create
more complex flavors. Last, toss in the diced scallions and mix well. How easy was that?
This is such a perfect egg fried rice. It's not oily at all. Every grain is separated
so light and fluffy even though it doesn't contain any meat but the taste is satisfying
and packed with the wok cake flavor. I hope you give this a try soon. As always, the printable
recipe link is in the description. Go check it out. Don't forget to like and subscribe to my channel
for more easy and authentic Chinese food. Thank you for watching and I'll see you next time. Bye!