Chinese Rice with Egg
4 servings
30 minutes
Egg fried rice is one of the most popular and simple dishes in Chinese cuisine. Its history dates back to ancient China when it was a way to use leftover rice and turn it into a hearty and flavorful dinner. Tender pieces of egg intertwine with fluffy rice, creating a soft, velvety texture. Garlic and onion add zest, while green peas provide freshness and a hint of sweetness. Soy sauce ties the flavors together, giving the dish a rich, slightly salty note. It is perfect as a standalone dinner or as a side to meat or vegetables. It can be complemented with various ingredients for endless variations, but the classic version remains unchanged: simplicity, taste, and harmony.
1
Boil the rice for about 10-12 minutes, almost until cooked but not fully soft. Drain and rinse under cold water, then drain again.
- Long-grain rice: 150 g
2
Pour the eggs into a pot, whisk a little, place on low heat, and stir until they start to set.
- Chicken egg: 3 pieces
3
Heat oil in a large wok. Add crushed garlic, finely chopped onion, boiled peas, and stir-fry for 1-2 minutes. Add rice to the wok and mix. Add eggs, light soy sauce, and a pinch of salt, and mix. Serve on plates, garnished with chopped green onions.
- Garlic: 2 cloves
- Spring onion: 5 piece
- Vegetable oil: 2 tablespoons
- Green peas: 125 g
- Soy sauce: 1 tablespoon
- Salt: to taste
