Egg Fried Rice
蛋炒饭
Classic Chinese fried rice with scrambled eggs, ham, and vegetables tossed with seasoned day-old rice. A beloved comfort food that transforms simple ingredients into a satisfying, flavorful one-dish meal.
Servings
2 people
Prep Time
5 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
If you don't have overnight rice, take out the rice from lunch, let it cool, then put it in the refrigerator for 4-5 hours, take it out and break it apart, grain by grain.
Not sticky and not dry.
Beat the eggs, add a little salt, then add 2 drops of vinegar.
This makes the stir-fried eggs more tender and removes the fishy smell.
When oil is 50% hot, add the eggs, remove when almost done.
Cut ham sausage and sweet pepper into cubes, stir-fry for 30 seconds, remove and set aside. Keep the base oil in the wok.
If you don't like sweet pepper, you can use carrot instead.
Keep the base oil in the wok, add the leftover rice. Must stir-fry over high heat, use a spatula to break up any clumps. Stir-fry for about 1 minute.
Stir-fry until the water vapor is gone.
Add the eggs, ham, and sweet pepper, quickly stir-fry evenly, break up the eggs with the spatula, mix well.
Add light soy sauce, dark soy sauce, sesame oil for seasoning and coloring, then stir-fry evenly.
Taste the flavor, see if you need to add more salt.
Add scallion in two batches, first add the white part, add chicken bouillon, stir-fry evenly.
Stir-fry until fragrant.
Turn off the heat, add the remaining chopped scallion, and it's complete.
- Add 2 drops of vinegar to the eggs to remove any odor and make them tender and smooth.
- Store leftover rice in the refrigerator to keep it fresh; it will not be sticky or dry.