I've written some easy recipes for lazy students who have never cooked for themselves, and now I want to continue this series with a very tasty recipe, but real for the kids to the Chinese egg fried rice. My wife, with China, because all this time. And I love it!
Traditionally, egg fried rice is a dish designed to use up leftovers - you would not want to cook a batch of fresh rice, just to do so, for example. In Asian families, it is quite normal to have a rice cooker in constant use, so there is always the hot rice on hand - and this inevitably means that sometimes the rice will not be so nice to eat on his own, so why was invented fried eggs.
It's a simple recipe, with plenty of room for customization, with meat and vegetables was left of the dinner last night - so do not feel you must stick to it rigorously.
Key Ingredients:
- 2 eggs
- 2 teaspoons sesame oil
- 300g of every grain of rice or plain white long
- 2 teaspoons salt, pepper and 2
- 1 onion
- 1 tablespoon soy sauce
Other things you could add:
- 100 g ham, bacon, beef or
- 100g peas (frozen are fine)
- 100 g bean sprouts
- Red or green pepper
- Really, what is left in the fridge!
Instructions:
I will assume that your rice is already cooked, and is sitting in a container in the refrigerator, or is still hot in the rice cooker. It is good to work with.
Start beating the eggs slightly, but not too much. My wife has always fries the first egg, then pour in a teaspoon of sesame oil in a frying pan and fry the eggs to edit them. Do not cook too much, however, the only way to freeze - do not want them to brown. Take them out and throw them back in a bowl until further notice.
At this point, it's how you will depend on what your ingredients are. Whatever you use yourself, chop small. Truly a great Chinese Cleaver, which helps to go a little faster! If you have cooked meat or vegetables, so go ahead and do it now. If all you put into the remains of last night, then you are probably good to go straight.
This last step is probably the most difficult, so listen carefully! Throw everything into the pan with a little oil and fry. I know it's hard ...
Constantly stirring, season with salt and pepper, and use a spatula to break up any lumps of egg or rice - Stir all well! How long do you cook for a matter of personal preference. Personally, I want to burn a little 'piece of history to get some nice crunchy, but what whets your whistle.
That's it for today, but you can find recipes egg more here if you want. Next week I will be posting a great authentic Chinese recipes from my wife, so be sure to check out my profile too, if you have time.
It's a simple recipe, with plenty of room for customization, with meat and vegetables was left of the dinner last night - so do not feel you must stick to it rigorously.
Key Ingredients:
- 2 eggs
- 2 teaspoons sesame oil
- 300g of every grain of rice or plain white long
- 2 teaspoons salt, pepper and 2
- 1 onion
- 1 tablespoon soy sauce
Other things you could add:
- 100 g ham, bacon, beef or
- 100g peas (frozen are fine)
- 100 g bean sprouts
- Red or green pepper
- Really, what is left in the fridge!
Instructions:
I will assume that your rice is already cooked, and is sitting in a container in the refrigerator, or is still hot in the rice cooker. It is good to work with.
Start beating the eggs slightly, but not too much. My wife has always fries the first egg, then pour in a teaspoon of sesame oil in a frying pan and fry the eggs to edit them. Do not cook too much, however, the only way to freeze - do not want them to brown. Take them out and throw them back in a bowl until further notice.
At this point, it's how you will depend on what your ingredients are. Whatever you use yourself, chop small. Truly a great Chinese Cleaver, which helps to go a little faster! If you have cooked meat or vegetables, so go ahead and do it now. If all you put into the remains of last night, then you are probably good to go straight.
This last step is probably the most difficult, so listen carefully! Throw everything into the pan with a little oil and fry. I know it's hard ...
Constantly stirring, season with salt and pepper, and use a spatula to break up any lumps of egg or rice - Stir all well! How long do you cook for a matter of personal preference. Personally, I want to burn a little 'piece of history to get some nice crunchy, but what whets your whistle.
That's it for today, but you can find recipes egg more here if you want. Next week I will be posting a great authentic Chinese recipes from my wife, so be sure to check out my profile too, if you have time.
