FOODIE: CHINESE EGG FRIED RICE
So its Friday night and I decided to stay home and cook a meal! A fast one as usual. Which is Egg Fried Rice. This meal is cooked with already boiled rice but cold, so you cook the rice about a day before and store in the fridge. “The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold”. If you try and make it with freshly cooked rice, “it goes all sticky”. This makes sense because freshly cooked rice is actually moist, which is not ideal for this kind of stir fry technique.
Vegetables|Onions|Oil|Eggs|Cold Rice|Salt|Soy Sauce
1. Heat the oil in a wok or large frying pan on high heat until smoking, then add the vegetables.
2. When well steamed, Add the Rice, stir till well blended.
3. Add eggs then stir until its absorbed into the rice, then continue to stir-fry for a couple of minutes until some of the rice has just begun to caramelise and toast.
3. Add soy sauce, black pepper and salt to taste.
I served mine with diced plantain and fried chicken. How would you have yours? and what are you doing this Friday night?? do let me know, I care 🙂
Got Questions, requests or suggestions? Kindly leave a comment below, I’d love to hear from you.
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I so so love your blog…and the fact that you believe in God
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#CertifiedFoodie = me. I tried this recipe and it was amazing. I added dark soy sauce and ata rodo to mine tho. But next time, i would try it with prawns/corn beef.