Egg Fried Rice with Spring Onions
By Joe
Source: Serious Eats — J. Kenji López-Alt, Perfect Egg Fried Rice (On Whatever Gear You Have).
A perfect egg fried rice (on whatever gear you have) recipe for 3 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. To heat in a wok on a gas burner: heat a wok over a high flame till gently smoking. Add oil and swirl to (1 tablespoon) coat. Reduce heat to minimum if cooking on a powerful outdoor wok burner. Keep heat on high throughout cooking if using a standard Western burner. Tip in eggs to center of wok plus heat, swirling wok till eggs are puffy and gently browned on the bottom, around 10 seconds upon a powerful burner or 30 seconds upon a standard burner. Flip eggs plus gently brown on second side. Push eggs up in order to the side of the wok. Tip in another tablespoon of oil to the wok plus swirl to coat. Tip in rice to center of wok. Flip eggs upon top of rice, next using a wok spatula, break the rice plus eggs up, tossing plus mixing as you break them. Mix-fry till rice starts to pop plus jump upon its own when you set the wok down, around 1 minute upon a powerful burner or 2 to 3 minutes upon a standard burner. Tip in leftover tablespoon of oil around the rim of the wok, next tip in the soy sauce to the same spot. Mix-fry till rice and eggs are uniformly coated in this soy sauce (the rice should be extra or less broken up in distinct grains without any big clumps). Add spring onions. Remove from heat and toss to mix. Move to a serving platter and eat at once. To heat in a skillet on an electric or induction burner: Tip in oil to a (1 tablespoon) big non-stick, carbon steel, or cast iron skillet plus swirl to coat. Heat over a high flame till oil is shimmering. Tip in eggs to center of pan and heat without moving till puffed and gently browned on one side, around 30 seconds. Fold eggs in a loose omelet plus push to the side of the pan. Tip in leftover of oil to the pan (2 tablespoons) and swirl to coat. Tip in rice in order in order in order to center of pan. Flip eggs upon top of rice, next with a wooden spoon, break the rice plus eggs up, tossing plus mixing as you break them. Mix-fry till rice grains are loose plus separated, 2 to 3 minutes. Tip in soy sauce to the pan. Mix-fry till rice and eggs are uniformly coated in this soy sauce (the rice should be extra or less broken up in distinct grains without any big clumps). Add spring onions. Remove from heat and toss to mix. Move to a serving platter and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Sugar-free: 0.4 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 184 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 406 kcal |
| Protein | 10.9 g |
| Carbohydrate | 43.9 g |
| of which sugars | 0.7 g |
| of which free sugars | 0 g |
| Fat | 20.2 g |
| of which saturates | 4 g |
| Fibre | 1 g |
| Salt | 2.08 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
