Ancient Chinese Egg Fried Rice 金包銀蛋炒飯

Ingredients

• 600 g Leftover cooked rice
• 4 Large Eggs
• 4 stalks Green onions (, chopped)
• 2 tsp Salt
• ½ tsp White pepper powder
• 5 tbsp Oil

Steps

1. 1

   Loosen the cooked rice and set aside

2. 2

   Beat 4 eggs and pour it onto the loosened cooked rice. You can also choose to fry the rice on its own first and then add the egg onto the rice in the wok. I find that the result is similar

3. 3

   Use your hands to mix the rice with the egg until all the rice has been coated with egg

4. 4

   Chop 4 stalks of green onions and set aside

5. 5

   Heat wok at high heat and wait until the wok is at around 175˚C or 350˚F If the wok is not hot enough, your rice may become too wet

6. 6

   Add 4 tbsp oil to the wok and use the spatula to help coat the wok Note: the whole frying process should not take more than 8 minutes. If it’s taking you longer, you could be overcooking the rice and you’ll make it too chewy

7. 7

   Add the rice coated with egg into the wok. Spread it out and let it fry for 10 seconds

8. 8

   Stir-fry until the rice is fluffy and the egg is cooked

9. 9

   Add chopped green onions and mix well

10. 10

    Sprinkle 2 tsp of salt and ½ tsp of white pepper powder and stir-fry until the salt and pepper is evenly distributed If you like to use soy sauce, you can substitute 1 tsp of salt with 1 tbsp of soy sauce. Fish sauce would be a good alternative if you don’t want the rice to have a brown colour

11. 11

    Taste test and make adjustments

12. 12

    Add 1 tbsp of oil onto the rice and mix well this is an optional step but I find that it helps to keep the rice moist after you remove the rice from the wok

13. 13

    Turn off heat

14. 14

    Serve