Signature Aroma of Chinese Egg Fried Rice
This is my first attempt at cooking Chinese egg fried rice was memorable. I was just inexperienced in the way of cooking Chinese egg fried rice. I ate plain fried rice plenty of times and I thought the recipe would be so reasonable and simple. Eventually, my cooking skill improved and I ever tried to cook Chinese Egg fried rice.
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| Chinese Egg Fried Rice |
In this classic Chinese egg fried rice recipe, I will make the Chinese restaurant-style at my own comfort. This dish is widely accepted these days and the recipe is also popular in most of the countries in South East Asia and Indonesia and Thailand have their own versions and they learn from the Chinese Cuisine but now it will be considered as the National Cuisine.
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| Chinese Egg Fried Rice |
I searched history to ensure myself while the exact origin of fried rice, the recipes were invented during the Sui dynasty (A.D.-589-618)in the city of Yangzhou in eastern Jiangsu province.
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| Chinese Egg Fried Rice |
Today I will make my own personal favourite Chinese egg fried rice. The key to making fried rice is using rice that has been previously cooked. I use the basic technique to making Chinese egg fried rice and the usual seasoning increase the signature aroma flavour of this dish.
Ingredients:
4 eggs beaten,
3 cups cooked rice, chilled
1 big onion, diced
2 stalks spring onions, chopped
3 tablespoon vegetable oil
Carrots(finely chopped), Beans and Green Peas.
Some fresh Sweet Corns
For the Seasoning:
1 tsp salt,
1/2 tsp ground white pepper,
2 tsp light soya sauce
Instructions:
1. I have ready 3 cups of cooked and cooled rice, I left overnight the rice. I wet my fingers and ran through the rice removing clumps.
2.I beat eggs in the bowl and diced one big onion and chopped some fresh spring onions. And I ready to fry the rice.
3.On high flame, I added 2 tsp oil to the frying pan or wok until very hot. I swirled in oil to coat the bottom of the wok. Then I actually saw the smoke coming out from the wok.
4.I added egg and scrambled until the egg is just set. Do not overcook the egg.
5.After that I set aside the scrambled eggs. I reheated the wok and added 2 tsp oil on it and fried the rice for 1-2 minutes. I used the back of the ladle to gently tap and broke up rice and any clumps.
6.Next, I added diced onions and still fried and mixing very well. Then I added finely chopped carrots, beans and fresh sweet corns. Until I cooked and mixed up very well with the rice.
7.Then I added in the scrambled eggs. Then, I added sprinkled some white ground pepper and mixed it up well.
8.After that, I poured the soya sauce around the edges of the wok and gave a quick stir fry.
9.Then I added chopped spring onion and continue to stir fry and combined very well.
10.Finally, I garnished with some freshly chopped spring onion, red chillies and fried shallots and my own touch adding curry leaves.
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| Chinese Egg Fried Rice |
The Chinese Egg fried rice is ready to be served and enjoyed this awesome dish with my lovable family.
This Chinese egg fried rice is one of the simplest versions I made because it needs very few ingredients. Enhancing the signature aroma I used light flavouring of soya sauce, sesame oil, seasoning powder and pepper and salt.
If you don't like eggs so you could add other ingredients like shrimps, roast pork and ham and added flavour. But I like egg and adding eggs creates lots of tasty, scrambled and every spoonful is delicious.
Just keep in touch with me.............
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