In This article Explained a simple and delicious way to prepare Egg Fried Rice.
The recipe focuses on achieving restaurant-style results using an electric rice cooker for the base and a quick stir-fry method for the final dish.
Key Ingredients
Basmati Rice: 1 cup
Eggs: 3 large eggs
Vegetables: Spring onions (whites and greens separated), finely chopped ginger, and garlic.
Condiments: Soy sauce, Vinegar, and Chili paste/sauce.
Oil: Extra Virgin Olive Oil.
Seasoning: Salt and Pepper to taste.
Preparation Steps
1. Cooking the Rice
The presenter uses an electric rice cooker to ensure the rice is “Udu-Udu” (grainy/separate), which is essential for fried rice.
Wash 1 cup of Basmati rice and add it to the cooker with 2 cups of water.
Add a teaspoon of oil to the water to prevent the grains from sticking together.
2. Preparing the Scrambled Eggs
Heat a pan with a little olive oil.
Crack the eggs directly into the pan and add salt and pepper.
Scramble them into small chunks, ensuring they aren’t overcooked, then set them aside.
3. The Stir-Fry
In the same pan, add more olive oil and sauté the finely chopped garlic and ginger until fragrant.
Add the white parts of the spring onions and green chilies, sautéing on high heat.
Sauce Mix: Add soy sauce, vinegar, and chili sauce to the pan and mix well
4. Final Assembly
Add the cooked Basmati rice to the pan.
Gently toss the rice with the sauce base to coat every grain without breaking them.
Fold in the prepared scrambled eggs and the green parts of the spring onions.
Give it one final high-heat toss for about a minute.
Pro Tips
Rice Texture: Ensure the rice is fully cooled or freshly cooked in a way that the grains stay separate.
High Heat: Keep the flame high during the vegetable and sauce stage to get that signature “smoky” fried rice flavor.
Oil Choice: The use of Extra Virgin Olive Oil is highlighted for a healthier touch compared to standard vegetable oils.
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