egg fried rice
total ingredients
- 400g rice
- 6 green onions
- 4 carrots
- 3 chili peppers
- 400g frozen green peas
- medium knob of ginger
- garlic ~same volume as ginger
- 6 eggs
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 1 tbsp fish sauce
ingredients by use case & order
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 1 tbsp fish sauce
- eggs
- spices of choice
- ginger
- garlic
- chili peppers
- green onions
- carrots
- rice
- eggs
- sauce
- peas
how to
- Boil rice couple of hours in advance. Spread on a baking tray and leave to dry out.
- Take peas out of the freezer.
- Mix both soy sauces, sesame oil and fish sauce in a glass or a bowl.
- Whisk eggs & spices of choice in a bowl.
- Heat up a wok with a drizzle of oil. Once hot, throw in aromatics (ginger, garlic, chili peppers). Fry until they start to get some color.
- Add in green onions and carrots. Saute until cooked but still toothsome.
- Move vegetables onto a plate/different pan.
- Add oil to wok, once hot, add in the rice and fry until some grains start jumping.
- Move rice to a side and wok so that only one part of it is being heated.
- Add oil to prepared side of wok. Add eggs. Let eggs cook a bit at the bottom then scrape to create sheets until all of the eggs are cooked. Try not to get eggs & rice mixed up at that point.
- Once eggs are cooked, chop them into bite sized chunks. Mix with rice.
- Create some empty space around the edge of your wok. Pour the sauce around the edge to boil it off a little. Mix everything.
- Add the vegetables back in. Lower the heat. Mix in frozen peas. Keep cooking until everything heats back up again to your desired temperature.
sources
Mix of Joshua Weissman's 1 dollar fried rice and fried rice faster than restaurant + tips gathered from various uncle Roger's videos.