Egg fried rice is an easy dish, but most people (and even restaurants) don’t do a good job. It’s usually too oily, heavy or salty. This recipe has an amazing balance of flavor while remaining light. Learn how to prepare egg fried rice, the right way!
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**INGREDIENTS**
**FOR PRECOOK**
– 4 egg whites [4个鸡蛋清]
– 1/4 cup of green peas [1/4杯豌豆]
– 1/4 cup of carrot cubes [1/4杯萝卜丁]
– 1/2 cup of cabbage [1/2杯白菜]
– 1 tbsp of vegetable oil [1汤匙植物油]
– 1/4 tsp of salt or to taste [1/4茶匙盐或者根据个人口味调整]
**FOR FRYING THE RICE**
– 4 egg yolks [4个蛋黄]
– 2 tbsp of vegetable oil [2汤匙植物油]
– 2 cups of cooked rice [2杯米饭]
– 1 tbsp of rose wine [1汤匙玫瑰露酒]
[Rose wine recommend:
– 1/2 tsp of salt or to taste [1/2茶匙盐]
– 1/2 tsp of black pepper [1/2茶匙黑胡椒]
**STEPS**
– Heat up your wok. Add the oil and egg whites. Egg white is really easy to stick to the wok, it is better to use a non-stick wok.
– Add all the vegetable. Stir it for 1 or 2 minutes.
– Add 1/4 tsp salt, give it a mix and set it aside.
– Mix the rice with egg yolks until you don’t see white rice.
– Heat your wok to high temperature and then turn the heat to medium.Put 2 tbsp of cold vegetable oil and add in the rice immediately. (This is a little trick to help the rice not to stick to the bottom since I don’t have a non-stick wok.)
– Use your spatula to break down the big piece, so the rice cook evenly.
– After a few minutes stirring, you can smell the egg, also you can see that your rice is popping. That means you are doing correctly.
– I like to put a tbsp of rose wine. It is optional. I really like the rose fragrance mixed with egg fried rice. Smells so good. And also it makes the rice a little soft.
– Mix it with the vegetables.
– Add half tsp of salt and ground pepper to taste. Give it a mix and you are done.
Hope you enjoy! If you have any questions, just post a comment.
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