In my parents restaurant, I was responsible for the rice section. Every variation of egg fried rice, I had cooked it. As I went to help other relatives or friends, the style of fried rice was different everywhere I went. The two big differences noted was how much soy sauce was used and how much egg colouring! My approach was to keep it simple.
In my household, egg fried rice is often made when we don’t have a lot in the fridge or I cannot be bothered to cook anything fancy. If you like this dish like I do, perhaps you can try the others; Chicken fried rice, Vegetable fried rice or Spam fried rice.
To make a large bowl of egg fried rice you need;
- 2 eggs beaten
- 1 large bowl of cold rice loosened
- 2 tbsp oil
- 1 tsp of soy sauce
- 1/2 sea salt.
Use a fork to fluff up the rice and break it apart. If you’re using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
Heat the wok and add the oil on medium to high heat. Add the beaten egg and cook until they resemble scrambled eggs (large pieces). Add the rice at this point and stir.
Sprinkle the 1/2 salt into the rice together with the soy sauce and continue stirring until you have an even coloured egg fried rice.