How to Make Egg Fried Rice
￼1/4 tsp salt
￼1 onion, coarsely chopped
￼2 tsp Buk Lau sauce
￼3 tbsp oil
￼2 cloves garlic, finely chopped
￼1 tbsp celery, finely chopped
￼1 tsp soy sauce
￼1 tsp vinegar
￼1 tsp chili sauce
￼2 tbsp oil, divided
￼1 cup rice, brown or white, cooked
After cooking the rice, rinse under cold water or set in refrigerator until cool.
If using leftover, refrigerated rice, cooling isn’t necessary.
In a bowl, add 1 tbsp oil to rice. Work the oil into the rice with your hands or a spoon, evenly coating the rice.
Transfer rice to a colander. Allow the rice to drain while you proceed to the next steps.
Combine eggs and salt. Gently whisk until blended. Set aside.
Heat 1 Tbsp oil in a wok. Add whisked eggs and cumin seeds (to taste) to wok. Stir frequently, working the eggs to a scramble.
When eggs are mostly solid but still soft, remove from wok. The desired texture is slightly more liquid than that of scrambled eggs. Set aside
Heat the remaining oil in the wok. If desired, you can recycle some of the oil that drained from the rice.
Add the garlic and onion to the wok. Stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, eggs, soy sauce, chili sauce, vinegar and celery. Mix together, continuing to stir-fry over high heat for 1-2 minutes while stirring frequently.
Serve hot. Recipe makes 2-3 servings.
Common Fried Rice Recipe Variations
Add meat. Fried rice is frequently used as a way to get rid of leftover meat. Ham and beef are the most common additions. To add meat to your fried rice, simply cook your meat as desired, dice it into small pieces, and add it to the wok with the rice and eggs in step 9 above.
However, different vegetables may require different cooking times; a general rule is that the firmer and less water content, the slower they cook. For example, carrots and onions cook more slowly than bell peppers.
– Make it vegan. To make vegan fried rice, simply remove the eggs from the above recipe or substitute fried tofu or another source of vegetable protein.