Pairs well with Daddy Lau's Egg Fried Rice
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Daddy Lau's Egg Fried Rice
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A classic egg fried rice recipe with over 50 years of history, featuring a mix of vegetables and seasoned eggs, perfected with Daddy Lau's battle-tested techniques to avoid mushy, clumpy rice.
00:30:00 total
Serves 4
medium
Grain / Bread Course
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Ingredients
- rice - watch the video to see (washed three times and cooked with slightly less water than usual)
- green onions - watch the video to see (diced)
- carrot - watch the video to see (diced)
- frozen peas - watch the video to see (microwaved with carrots)
- frozen corn - watch the video to see (microwaved with carrots)
- eggs - 4 (beaten)
- salt - watch the video to see (for seasoning eggs and rice)
- cooking oil - watch the video to see (for stir-frying)
- light soy sauce - watch the video to see
- dark soy sauce - watch the video to see
- sugar - watch the video to see
- chicken bouillon - watch the video to see
Instructions
- Prepare Rice: Wash the rice three times then cook with slightly less water than usual.
- Prepare Vegetables: Dice green onions and carrots. Microwave carrots with some frozen peas and corn, then drain the water.
- Beat Eggs: Crack four eggs into a bowl, season with salt, and beat them.
- Fluff Rice: Fluff the cooked rice with chopsticks to release excess steam.
- Cook Eggs: Heat a wok on high, add oil, then the beaten eggs.
- Stir Fry Rice: Add the rice to the wok and stir fry, breaking up any clumps with the spatula.
- Add Vegetables: Add the microwaved veggies to the wok and continue stir frying.
- Season: Combine light soy sauce, dark soy sauce, salt, sugar, and chicken bouillon. Add it to the rice and keep stir frying to mix in the seasoning.
- Final Touch: Finish by adding a bit of oil and the green onions. Give it a final mix or two before serving.
