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Egg fried rice – Cantonese-inspired
Dinner

Egg fried rice – Cantonese-inspired

Cantonese-inspired fried rice adapted for the home stove: cold rice, egg, spring onions, and a dash of soy sauce — the whole secret is high heat and quick tossing.

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13 min total
2 servings
Very Easy

Ingredients

servings
Units

  • Egg fried rice

    • 14.1 oz Cold cooked jasmine rice (day-old)
    • 3 stk Eggs
    • 3 stk Spring onions, finely chopped
    • 1 tbsp Light soy sauce
    • ½ tsp Salt
    • ¼ tsp White pepper
    • 2 tbsp Neutral oil

Instructions

  1. 1

    Fry the rice

    1. Heat oil in a wok or large pan over high heat. Beat eggs into the cold rice before frying — this coats each grain (Cantonese 'golden' fried rice technique).
    2. Pour rice into the wok and stir-fry 3–4 min. Press rice against the bottom, flip, repeat. Add soy sauce, salt, and pepper. Fold in spring onions at the end.
    8 min
    Wok

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Details

Dietary

Allergens

EggSoy

Restrictions

  • Contains egg
  • Contains soy

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Eat immediately for best results.

Tips

Preparation

  • • Day-old cold rice is a must. Fresh rice clumps and steams.

Author

N

Nordmad

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Author

N

Nordmad