Fried Rice with Eggs
4 servings
35 minutes
Fried rice with eggs is one of the most popular dishes in Pan-Asian cuisine, originating as a way to efficiently use leftover rice. Its simplicity and rich flavor have made it a favorite in many Asian countries. The light, airy rice absorbs the aroma of fried eggs and soy sauce, creating a rich, deep taste with subtle umami notes. The crispy texture of slightly toasted grains adds a distinctive appeal to the dish. This versatile side pairs well with meat, fish, or vegetables and can also serve as a complete standalone meal. Traditionally cooked in a hot wok that imparts a special smoky aroma to the rice, an important secret is using chilled rice to prevent it from sticking together. The dish is served hot and sometimes garnished with herbs and sesame for added flavor expression.
1
Rinse the rice, dry it, and rinse again until the water is clear.
- Long grain rice: 500 g
2
Fill a large pot with water, bring it to a boil, and add salt. A large amount of water is necessary for the starch to dissolve and the grains not to stick together.
- Salt: pinch
3
Pour the rice into water, stir, and boil on high heat (without a lid) for 10-12 minutes until the rice is tender. Drain the water through a sieve, rinse with cold water, pat dry with a paper towel, and let the rice dry and cool for half an hour.
- Long grain rice: 500 g
4
Place a wok or just a large deep pan on high heat. When it heats up, add oil and heat until a light smoke appears over the oil. Pour in the mixed eggs and stir for a couple of minutes until the whites lose their transparency.
- Sunflower oil: 2 tablespoons
- Chicken egg: 4 pieces
5
Add rice. Stir and mix the rice with the eggs until the rice is very hot. Drizzle with soy sauce to taste. Mix again and serve immediately.
- Long grain rice: 500 g
- Soy sauce: to taste