Egg fried rice
Day-old rice is briefly stir fried with salt and pepper, beaten eggs are poured in and everything is tossed together until the eggs are cooked. Egg fried rice is traditionally served at the end of a lauriat after you have had your fill of the traditional eight to ten main dishes. Tradition says you're not supposed to touch the rice at all because that's like saying the main dishes failed to satisfy you.But this is home cooking. And we pair our egg fried rice with meat, seafood and vegetables.
Ingredients
- 2 tablespoons cooking oil
- 4 cups day-old rice, (see notes after the recipe)
- salt
- ground pepper, (see notes after the recipe)
- 4 large eggs, beaten
Instructions
- Heat the cooking oil in a wok. Swirl to coat the sides of the wok.
- Dump the rice into the hot oil and sprinkle with half a teaspoon of salt and a quarter teaspoon of pepper.
- Stir fry, breaking up lumps, until heated through.
- Pour the beaten eggs over the entire surface of the rice in the wok.
- Cook, stirring and tossing non-stop, until the eggs are cooked through.
- Off the heat, taste your egg fried rice. Add more salt and pepper, as needed, and toss thoroughly to blend the flavors.
Notes
Rice that had been allowed to sit and dry out, on the table or in the fridge, is ideal for fried rice. You just can’t stir fry hot rice and expect brilliant results.
Use ground white pepper if you don’t want tiny black specks on your cooked egg fried rice.
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