Egg Fried Rice

Tuesday, April 13, 2010

When I make my Pad Kar Pao fried rice, I would make this version of fried also for my 2 years old and 12 years old who doesn’t eat anything hot. Therefore, this easy and simple fried rice goes hand and hand with the other spicy one. There not much to this fried rice, but if you like it plain and simple then this is the perfect rice for you. It also great complimenting other dish such as curry and stir fried, due to the fact that it not over powering in spices.

Of course my version here doesn’t contain any meat or vegetable, unless you count the few pieces of scallion and cilantro as vegetable. Nevertheless, it is very flavorful and tasty. My daughter likes it this way plain and simple and it doesn’t get any simpler than this fried rice.

As mention with the Kar Pao fried rice. The kind of rice and cool rice, make a great impact on the outcome of this dish. So it best to be well prepared a day ahead for your rice. You want to rice to be hard. Soft rice makes the fried rice sticky and too oily, not a good combination. Unless you like it that way and I do know a couple of people who prefer it just that way too! For me, fried rice is loose yet a tad crunchy and chewy and bursting with flavor.

* Adding Chinese sausage taste great too! Try it!


3 Cups of cooked rice
3 Eggs
2 Tbsp of vegetable oil
2 Dashes of white pepper
1 Tbsp dark soy sauce
2 Tbsp soy sauce (or fish sauce Thai style)
½ Tsp Kosher salt
1 Tbsp of minced garlic
½ Cup scallion chopped finely
2 Tbsp of cilantro roughly chopped
1/8 Cup of water


1. Heat wok to hot and add the oil to hot.
2. Add the eggs and stir it until fully cook, set aside.
3. Add the garlic stir until golden and aroma.
4. Toss the rice in and pad gently until it separate.
5. Pour in the water to soften the rice and mix well.
6. Stir in the soy sauce, dark soy sauce, salt and stir well until rice is completely brown.
7. Toss in the scallion and cilantro and toss a couple of time and give a dash or two of white pepper.

Serve hot.


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