how do you make egg fried rice???

Question

i done the egg seperatly but it was not small like the one i can buy from resturants

Answer 1

Try the following

Stir-fried Rice with Egg and Spring Onions
4 fl oz (125 ml) white basmati rice
1 large egg, beaten
1 spring onion, split lengthways and finely chopped (including green part)
½ level teaspoon salt
1 dessertspoon groundnut oil
½ onion, peeled and finely chopped
1 dessertspoon Japanese soy sauce


First, warm the frying pan over a medium heat, next, add the rice, then add 8 fl oz (225 ml) boiling water along with the salt, stir once only, then cover with a lid. Turn the heat to its lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.

After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take it off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes, then transfer the rice to a dish and fluff it lightly with a fork and allow it to become completely cold.

When you are ready to stir-fry, heat half the oil in the frying pan and when it's really hot, quickly fry the onions for 3 minutes, moving them around in the pan until they are tinged brown.

Now add the remaining oil to the pan and, when it's smoking hot, add the rice and stir-fry this time for about 30 seconds. Now spread the ingredients out in the pan and pour in the beaten egg. It won't look very good now, but keep on stir-frying, turning the mixture over, and the egg will soon cook into little shreds that mingle with the other ingredients. Finally, add the spring onion and soy sauce, give it one more good stir and serve with Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli.

or Egg fried rice
2 tbsp olive oil
200g/7oz express basmati rice
1 tbsp soy sauce
1 tsp sesame oil
3 eggs
small handful of fresh chives, chopped
To garnish
sesame oil, to drizzle
few fresh chives

Method
1. Heat the oil in a wok.
2. Add the rice to the pan, stirring constantly to coat the rice in the oil.
3. Add the soy sauce and sesame oil to the rice and heat for 2-3 minutes.
4. Whisk the eggs in a medium bowl until foamy.
5. Gradually add the whisked egg to the rice, stirring to ensure the egg sets.
6. Remove from the heat and stir in the fresh chives.
7. Transfer the egg fried rice to a serving plate and garnish with the chives.
8. Finish with a drizzle of sesame oil and serve.

Answer 2

Really easy. The secret is to use cold rice. Put some oil in a pan, fry 1/2 onion, 1 finely sliced garlic clove, bite size pieces of meat (optional), some grated carrots, some green peas, some green beans chopped into pieces, when nicely fried, put them in a side of the frying pan and break one or 2 eggs on the other side, and scramble them and fry them. Mix everything together, add the rice, some finely sliced red chili and spring onion. Then add salt and pepper, and voila! By the way, if you can find litte packet of "Cina Nasi Goreng" at a chinese supermarket used that, it's superb to compliment fried rice. Just poor it just before adding the rice.

Answer 3

Fried Rice With Eggs
Yield: 4 Servings

Ingredients

2 c cooked rice
4 green onions; chopped with
-tops
2 tb bell peppers
2 tb peanut oil
1 c sliced mushrooms
2 tb low sodium soy sauce
5 oz waterchestnuts, canned; *
-see note
1 c pork; cooked & cubed
3 eggs

Instructions

* 1 small can, sizes vary
** Add cooked chicken or beef instead of pork if preferred. Use up to 2
cups.

Heat the oil in skillet; add onions, green peppers and mushrooms. Saute
until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce.
Lower heat and cook 7-10 minutes, stirring frequently.
Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes.
Add the cubed pork or other meat; heat for about 1 minute more. Serve while
warm.

Answer 4

Ingredients
2 large eggs, lightly beaten
2tsp sesame oil
1 tsp salt
2 tbsp/1fl oz/30ml groundnut oil
enough long-grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely
¼tsp freshly ground black pepper
2 tbsp finely chopped spring onions



Method
1. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.
2. Heat a wok over a high heat. Add groundnut oil and, when it is very hot and slightly smoking, add the cold cooked rice. Stir-fry for 3 minutes, or until it is thoroughly heated through.
3. Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
4. Add the remaining salt and the pepper and stir-fry for 2 minutes longer, then toss in the spring onions. Stir several times, turn once on to a platter and serve at once.

Answer 5

Hi,

If you want a really good recipe for egg fried rice- go to the following website. They also provide a video with a professional chef to show you exactly how to make it!

I tried it the other day, and it was excellent

Answer 6

Other then all the ingredients people listed to choose from, the trick is to make sure your rice is a day old. I just saw it on a cooking show the other day. Cook it and leave it uncovered in the refridge for a day to get that dry hard texture.

Answer 7

how i make mine is boil some rice up drain it off . a bit of oil and a blob of butter in a fry pan or wok heat up the oil butter when sizzling put rice in stiring all the time 2 eggs in stir more a few peas some soy sauce a few mins and your sorted enjoy

Answer 8

My favorite place to go for recipe help is www.allrecipes.com You just type in whatever you're trying to make and it usually comes back with a least a page or two of different recipes. Also the recipes have usually been reviewed by other people and sometimes give helpful tips.

Answer 9

You can cut the eggs as small as you'd like. Just keep chopping!


Fried Rice with Ham
Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer
2 Tbsp vegetable oil, divided
½ tsp. toasted sesame oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)
4 cups cold cooked rice
3 Tbsp. rice vinegar
1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ½ tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. vegetable oil and sesame oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.

Answer 10

cook the rice,
drain it off,
beat an egg,
mix it in with the rice and cook until the egg is done,
add whatever seasonings you need