Egg fried rice is a great way to use up leftover rice or a good reason to make it in the first place. Using cold streamed rice (rice that’s been cooled then refrigerated) is the key to making this dish because freshly cooked rice can get mushy. I used a large non-stick pan instead of a wok and it worked perfectly. I used jasmine rice, a long-grained variety originally from Thailand, because I love it’s fragrance and flavor. After I mixed in the scallions and sesame oil, I also added 1 cup of frozen peas and 1 tablespoon each of soy sauce and seasoned rice vinegar, drizzling it over the rice and stirring it until well combined. Garnish with a little (or a lot) of hot sauce and you’ve got a quick light dinner or late night snack, or serve it as a side dish with Asian-flavored chicken or pork.
Egg Fried Rice
-recipe from epicurious.com
Yield: Makes 4 side-dish or light main-course servings
Active Time: 10 min
Total Time: 10 min (does not include making steamed rice)
1 tablespoon peanut oil
4 large eggs, lightly beaten
4 cups cold unsalted steamed white rice
3/4 teaspoon salt
1/2 cup thinly sliced scallion greens (3 to 4 scallions)
1 to 2 teaspoons Asian sesame oil
Special equipment: a well-seasoned 14-inch flat-bottomed wok
Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.
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