The Geek has been lazy and not making cooking posts last year. Reason: just being lazy. 😀 So today I’m going to show you the easiest Chinese cooking dish which has been probably shown a billion times around the world and brought down to many Chinese generations. There’s probably so many videos on how to cook egg fried rice…
– Cooked and cooled long grain white rice (you can use brown rice, jasmine or basmati rice – you decide)
– 1 egg, but I used 2 eggs here (because I like it eggy)
– 1-2 tablespoons of vegetable oil
– 1-2 tablespoons Light Soy sauce (optional) and a teaspoon of Dark Soy sauce for colouring
– 1-2 tablespoons Oyster sauce (optional)
– Salt (optional)
If you want to spice up your egg fried rice you can add other ingredients in:
– Cold cooked meats (optional)
– Vegetables or spring onions (optional)
Cooked, cold long grain rice (do not EVER use uncooked rice for this recipe)
|Must use cooked rice|
My two eggs (bought from Icelands – you can buy from anywhere)
How to cook (for 1-2 people):
1. Heat your frying pan (you don’t need to use a wok to cook this, a normal frying pan is ok) and add your vegetable in.
2. Add your cooked, cold rice into the frying pan
3. Stir fry and flatten out the lumps by using your spatula for 1-2 minutes (or whatever cooking utensil you use to stirfry). Make sure the rice is coated in the oil whilst stir frying.
Before adding the eggs you can add here your cold meat or vegetables in for extra geekiness (more like for extra flavouring). ^_^
4. Add 1 or 2 eggs on top of the rice (you can also scramble the eggs rather than adding the eggs like below – DaddyChef usually scrambles them and MummyGeek usually adds them straight in like below).
5. Stir fry the eggs into the rice for 1-2 minutes and you should get a yellow texture on top of the rice, if the egg looks too runny keep stir frying until you see your pan browning with the egg
6. The following is optional, I add oyster sauce into my egg fried rice
7. If you don’t want to add salt then add soy sauce (I added too much here and it got too salty). If you want Chinese takeaway style add the soy sauce plus add a teaspoon of dark soy sauce.
8. Here I placed mine in a container as it was for lunch! ^_^