INGREDIENTS:
- 3 cups of cooked rice
- 3 eggs
- 3 tablespoons of cooking oil
- Some bean sprouts (optional)
- 1 tablespoon of minced garlic
- 1 tablespoon of cooked salted fish (optional)
- 1 tablespoon of chopped spring onion
- Pinches of salt
- Dashes of white pepper
- Sugar or seasonings to taste
INSTRUCTIONS:
- Crack the eggs to the cooled rice. Add salt, dashes of pepper and other seasonings. Use hand to stir the rice until the rice are coated with raw eggs as evenly as possible.
- In a big frying pan, add the oil, sauté the garlic until fragrant and golden brown, add in the salted fish and stir fry for an additional one minute.
- Add in the rice, stir fry until the eggs dries up. If desired, add more seasonings. Add in the chopped spring onion and bean sprouts, stir fry for another 2-3 minutes and dish up. Best to serve warm.
Notes:
- Usually for one cup of rice, one egg and one tablespoon of oil is used.
- If you want very yellowish colour egg coated fried rice, you have to use all egg yolks (about 50 grams of egg yolks for one cup of rice)
- Overnight rice is ideal but freshly cooked rice is acceptable. However, the rice have to be cooled completely.
- If your rice grains requires say 1 cup of water for 1 cup of rice, reduce the water by 10 per cent to 0.9 cup of water for one cup of rice. This is to avoid the rice from becoming too soggy for stir frying.
- Throughout the whole process of stir frying, high heat shall be used.
Source: Guai Shu Shu
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