Egg Fried Rice (蛋炒饭)
Tian
Tip: When using a rice cooker, maintain a 7/10 ratio of rice to water. And remember, freshly cooked rice may lack the ideal texture for frying. Leftovers are your best bet!
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The charm of Egg Fried Rice lies in its simplicity. Whether enjoyed as a side or a wholesome dinner, its allure remains undeniable. Here's a gluten-free take on this universal favorite. And remember, the sky's the limit with variations – think shrimp, chicken, bacon, or peas. The key? Leftover rice. It brings the perfect texture to the table, ensuring every grain stands out.
Ingredients
- 3 eggs
- Cooked rice (preferably leftover)
- Green onion
- A carrot
- ½ can of Luncheon meat
- Canned corn kernels (about 140g)
Sauce
- Salt
- White Pepper
- Oil
Steps
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Prepping: Dice the carrot and luncheon meat. Drain the corn kernels. Slice the green onions finely. Whisk the eggs well.
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Rice Seasoning: Season the rice with a teaspoon each of salt and white pepper. Mix well.
- Yellow Rice: Incorporate half of the whisked eggs into the rice.
- Egg Time: In a hot pan with 3 tablespoons of oil, add the remaining beaten eggs. Let them sit for about 6 seconds, then stir.
- Veggies & Meat: Stir in the diced carrots, luncheon meat cubes, and corn kernels. Fry briefly for around 15 seconds.
- Add Yellow Rice: Fold in the egg-mixed rice, frying for 1-2 minutes.
- Final Seasoning: Season with ½ teaspoon of salt (adjust as desired) and ⅓ teaspoon white pepper. Finish by scattering the sliced green onions.
Enjoy this simple Egg Fried Rice. It's a tasty piece of home, ready in minutes. Dig in and enjoy! 🍚🥢
