How to Cook Fried Rice – Egg Fried Rice
CLICK HERE FOR A FULL VIDEO OF THIS RECIPE.
The first thing you need to know about wok cooking is that oil is very important. To carry flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice.
1 tsp sesame oil
¾ tsp salt
4 cups leftover cooked jasmine rice, cold
2 tbsp vegetable oil
3 spring onions, finely sliced
2 cloves garlic, minced
1 tbsp soy sauce
¼ tsp white pepper
- Beat the eggs with the sesame oil and ¼ tsp of salt. Heat the wok over medium-high heat and add the vegetable oil. Add half the spring onions, garlic and the remaining salt and fry until fragrant. Add the rice and soy sauce and toss to coat in the oil, pressing the rice against the side of the wok to break up any clumps.
- When the rice softens and begins to toast, move all the rice to one side of the wok and add the egg mixture to the open side. Stir the eggs until they are nearly set, then combine with the rice. Add the remaining spring onions and white pepper and toss through.
This recipe is from Adam Liaw’s Asian Cookery School, page 78.
I’m new into cooking but the recipe looked so simple … as I was cooking for 5 I addedd about 25% for each ingredient … followed the steps to the letter … result is OK …. is there any flaw in what I did? …. Thanks
When cooking with a wok, increasing quantities can often lead to overcrowding the wok. Because this dish is so simple, it needs to have a good wok-fried flavour rather than steaming or stewing in the wok. Perhaps try following the method again with only half the amount of ingredients and see how it goes.
The fried rice looks yummy , will try this recipe this weekend . Thanks for sharing this recipe . 🙂
Konnichiwa Adam san 😀 I am glad to find your blog! I am big fan of you. This fried rice look fantastic!
My late husband made fantastic fried rice, as he did with all Asian food. It had far more ingredients than Adam, and was a full meal in itself. It took nearly all day, he marinated and barbecued pork belly, marinated chicken thighs, then cooked everything separately, including the egg omelet and peas, in fact the rice was almost the last thing he added, plus chopped shallots/spring onions, soy sauce and bean shoots at the end. I so miss his cooking.
Hey hi Super chef nice to meet you…… well m from India and tried your recipe it was so goooooddddd so thank you so so so so muccchhhhhhhh and plz keep teaching us how to cook like a chef rather than a ordinary home cookkkk……
Love you my SUPER CHEF
I’m not being overly dramatic when I say this recipe has changed my life.
It’s made me enjoy cooking.
It’s made me realise I *can* do the more “interesting” dishes that I like out there in the world.
It’s introduced my kids to new food that they’ll actually eat and enjoy even though it’s full of veggies (as I’ve adapted it and usually add whatever I can get my hands on to the dish ;P ).
It’s convinced my wife I can actually cook something competent in the kitchen that she will eat (very fussy that one 🙂 )
I love this dish and I love cooking it. I feel so accomplished when I do it and it’s so quick and surprisingly simple. I’ve even done it with freshly cooked mushy rice and though it’s not the same, it’s still super easy quick and tasty and has become a real go-to dish for me and mine.
Many thanks for this dish Adam.
I just made this recipe and the rice was soooooo good, I will definitely make this apart of my weekly recipes.
I had to make a quick meal for guests and this was perfect. Thanks!
Hello Adam !
Absolutely loved your recipe :))
Went well from scratch to some really tasty fried rice ;
Thank you again !!!
My wife and I watch your sbs programme every night and love looking up your recipes for ideas.
We love your Asian style of cooking because it’s clean, tasty and easy.
Lastnight we made battered calamari with the fried aromatic. We were both impressed and the taste just gave the calamari that extra flavour.
Well done Adam
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