Egg Fried Rice

Often and often I prepare plain white rice and tend to make more than we will eat at a given sitting for Shabbat or dinner. DH used to complain about this since he’s not the biggest fan of plain rice. I started to make this simple egg fried rice dish and now he says, so, do you have any extra rice? And if you want to throw in some veggies or chicken it’s good but I like it plain too. So there you go, a picky rice eater has become coverted (little rice joke there) to the cause. All you need is cooked rice for this. It’s a boon since leftovers become even more desired than the original! How cool is that?

So gather your ingredients, and here, please forgive me, but I didn’t take a picture! All you gather, are the cooked rice, soy sauce, eggs and oil (not olive, any neutral oil with high cooking point, like canola).

K. Now the trick to this is, don’t mingle the eggs and soy sauce or you will get a sickly looking combo which, while it might taste good will look really unappealing. So take your cooked rice out of the fridge and let sit a bit while you make the scrambled eggs.

Whisk together your eggs.

Place a tablespoon of oil in a non-stick frying pan and swirl over heat.

Pour the eggs into a medium hot pan.

Immediately start scrambling them and I like it in big curds so to speak. of egg so you will really see and feel them in the rice.

Cook just till fluffy, like so

If you prefer smaller bits, you of course, can make them smaller and set aside in a dish. Now take your cooked rice,

If it seems like a lot, it is. I had a big crowd who left me with more rice than anticipated, no worries! The egg fried version disappeared. So place an additional 2 tablespoons of oil in your pan and heat it and put the cooked rice directly in the pan after (I used my gloves) breaking it up and putting it in. You emphatically don’t want clumps. If you get some sizzle, that’s good.

Now it’s the most basic version of egg fried rice you can get which can be paired with oh so many things. Stir the rice and lightly turn and fry, turn and fry getting a little coated with the oil as you go.

When it gets a bit toasted pour your soy sauce right in the pan

Don’t overdo. I put in for about 4 cups of rice approximately 2 tablespoons of soy sauce. You don’t want the rice too salty so stick more or less to this proportion. K. Stir, stir, stir and the rice will begin to look brown.

Stir and flip the rice about till the soy sauce is nicely incorporated about four, five minutes and then remember our scrambled eggs? Now’s the time to tip them back into the rice in the pan.

Quickly stir and heat just till heated through and serve. Frankly, we can polish this rice off as is. I’ve eaten it for breakfast, lunch and dinner. On occasion, I throw in some chopped chicken or saute some red peppers, onion, garlic and maybe some nice mushrooms. It’s as you please but a fab way to repurpose your cooked rice and transform it from the dreaded leftovers to a sublime and simple dish.

Egg Fried Rice

3 large eggs, well beaten
3 tablespoons canola oil, divided
4 cups cooked white rice, make sure it’s not clumped together, break apart gently with fingers if need be
2 tablespoons soy sauce

Directions:

In a frying pan, heat one tablespoon of the oil and quickly scramble the eggs to a soft consistency and remove from pan to a bowl. In the same pan, heat the other two tablespoons of oil and begin frying the plain cooked rice, turning and frying sort of toasting it a bit for three to four minutes till all the rice has been fried a bit. Add the soy sauce and continue to stir and fry till the rice turns brown and the soy sauce is incorporated. Tip the scrambled eggs into the rice in the pan and quickly stir together just till egg is heated through. Serve hot. Good for breakfast, lunch or dinner.