by: messymise

Egg Fried Rice

Egg Fried Rice

One of my guilty pleasures, I could eat a whole quart of this from a Chinese-American takeout place. Now I make it homemade to avoid the stares.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 4 Cup White rice, cooled Preferably day-old rice
  • 1 tbsp Butter, unsalted
  • 3 tbsp Peanut/Canola/Neutral oil
  • 2 Eggs, beaten
  • 1/2 Onion, diced
  • 1 tbsp Water
  • 1/4 tsp Sugar
  • 1 tbsp Light soy sauce
  • 1/4 tbsp Dark soy sauce
  • 1 tsp Salt
  • 1/4 tsp White pepper
  • 1 tsp MSG (omit if you wish)

Method
 

  1. Mise: Combine the last 7 ingredients into a bowl, set aside. Remove your cooled rice from the refrigerator and try to break up the bigger clumps as best as you can.
    Preheat your cast iron pan, stainless pan, or wok over medium to medium high heat. Add 2 tbsp of your oil.
  2. Once the oil is shimmering add your eggs, scramble them until they're just barely done. Remove from the pan.
    If adding a protein other than the egg, cook it in the pan now and set it aside.
    Add the final tbsp of oil to your pan.
  3. To your oil, add the diced onion. Saute until translucent or just a little singed if you like that smokey bite.
    Add the rice and use a (metal) spatula to break up any clumps you missed and flatten the rice to the bottom of the pan. Scrape up and fold the rice and onion mixture in on itself, stir frying it until the rice is heated through and develops a light golden hue.
    Add the butter and continue stir frying until melted and incorporated. The butter is going to give it that "take out" quality.
  4. Once the rice is warmed up and golden add your soy sauce mixture and mix together with the rice and onion until the rice is evenly coated with the sauce.
    Add the eggs and any other protein you cooked earlier, give it one final mix, and plate.