WHAT’S COOKIN’: Simple Egg Fried Rice (蛋炒饭)

蛋炒饭。 简单的蛋炒饭。

Who knew? Many times, life could be as simple as thee. Of sisterhood, nourishment and cherished moments.

Many years ago in the 80’s, I was brought to my very first  Japanese Teppanyaki Restaurant at Parkway Parade as a reward for doing well in school and a ticket to watch my very first Disney on Ice at the Indoor Stadium. What adventure!

I still remember to this day, the fragrance of simple Garlic fried Rice made by the chef.

Nicely browned bits of garlic in fluffy hot rice. Cooked over a screaming hot flat stove on the spot.

It was wonder to the little me then.

Sight, smell and taste.

So simple, so good.

Egg Fried Rice (蛋炒米饭)

Serves 4-5 Pax


5 Small Eggs

5 Bowls White Rice (Or leftover White Rice )

4 Cloves Garlic, Chopped (Use more if you like)

Light Soya Sauce

Sesame Oil

Olive Oil

Black Pepper (You personal preference white/black)

  • Whisk up 5 eggs, Tablespoon Soya Sauce, dash of Sesame Oil and freshly cracked black pepper.
  • Heat pan, fry garlic in olive oil until slightly browned. Pour out mixture into a bowl.
  • Heat pan again, until screaming hot, dash in some Olive Oil, then add in the eggs (Leave the equivalent of 1 egg mixture in the bowl for later).
  • Let the bottom of omelette to brown, while the top is still slightly runny, add in the rice and start scrambling the mix.
  • Once the eggs and rice are incorporated together, add in the olive oil and garlic. Turn up the fire and mix.
  • Add in more soya sauce (To taste), a drizzle of sesame oil and a round of fresh pepper. Serve.
  • Pouring in the last of the leftover egg mixture into the still heating pan (Same one we used for cooking the rice), make a proper omelette. If you are lazy like me, scramble it in the pan and serve over fried rice.
  • Otherwise, julienne with a knife on chopping board, to give your servings of steaming hot rice a pretty decoration on top.

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