Egg Fried Rice
Ingredients
- 600 gWhite rice (cooked the day before and cold)
- 4 pcEgg (beaten)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcGarlic (minced)
- 3 tbspPeanut oil
- 2 tbspsoy sauce
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
- 10 gFresh ginger (peeled and finely minced)
Method
Rice grains that dance in the wok and separate perfectly, coated in a golden egg veil. The scent of reduced soy sauce and searing garlic hits the nose.
- 1
Slice the spring onions, separating the white and green parts. Finely mince the garlic and ginger. Beat the eggs in a bowl with a pinch of salt until smooth.
- 2
Heat a tablespoon of oil in a very hot wok. Pour in the eggs. When they start to set but are still runny, break them up roughly with the spatula and remove immediately.
- 3
Add more oil. Brown the garlic, ginger, and the white parts of the onions. Add the cold rice. Press down firmly with the back of the spatula to separate each grain. The rice should sizzle in the pan.
- 4
Pour the soy sauce onto the sides of the wok so it caramelizes before touching the rice. Add the pepper, reserved eggs, and the green parts of the onions. Mix vigorously for 30 seconds.
Frequently asked questions
How do you get this dish right?
- The rice must be cold, ideally 24-hour old leftovers, so the grains don't clump together.
- Don't overcrowd the wok: if doubling the recipe, cook in two batches to maintain high heat.
How long does this dish keep?
Store for up to 48 hours in the fridge. Reheat over high heat with a drop of water to soften the grains.
