Authentic Egg Fried Rice Recipe
Egg Fried Rice Recipe from Made With Lau.
Prep time: 5 minutes
Cooking time: 15 minutes
Servings: 4 servings
Ingredients
- 14 oz uncooked jasmine rice
- 14 oz water
- 1 oz green onion (just the green part)
- 2 oz carrot
- 4 oz frozen corn and peas
- 4 large egg
- ½ teaspoon salt
- ⅓ cup water
- 2 tablespoon oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ⅓ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon chicken bouillon powder (optional)
- 1 tablespoon oil
Directions
- Wash the rice three times and drain the rice thoroughly after the final rinse. The water should run clear.
- Add the rice and water to a rice cooker and cook according to the cooker’s instructions.
- Cut the green onions (green parts) and dice them into small pieces.
- Slice the carrots into strips and dice into small pieces. Combine with frozen corn and peas in a bowl.
- Crack the eggs into a bowl and season with salt.
- Once the rice is cooked, leave it covered to steam for 2 minutes.
- Meanwhile, add ⅓ cup water to the bowl of vegetables and microwave for 2 minutes. Drain and set aside.
- After steaming the rice, fluff for 1 to 2 minutes and allow the steam to release.
- Heat the wok on high and beat the eggs. Lower the temperature and add oil, spreading until well coated.
- Add the eggs and stir cooking for about 20 to 30 seconds. Add the cooked rice to the eggs, breaking apart the clumps of eggs and rice. Approximately 2 minutes.
- Add the mixed veggies, increase the heat to high, flip, and stir fry for another 2 minutes.
- Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon). Pour over the rice.
- Increase the heat to high and stir fry everything for another 2 to 3 minutes. Add the oil (1 tablespoon) and diced green onions, and stir fry for another minute to mix everything. Taste and add more seasoning as needed.
- Plate, serve, and enjoy!