Eggs-istential Fried Rice
Savory stir-fried rice with onions and scrambled eggs
35 minutes
Serves 4
DinnerChineseGluten-freeDairy-freeNut-freeShellfish-free
Herb's take
Tonight we're taking a minimalist's victory lap through classic Chinese home-cooking: fried rice. You'll master the art of turning humble pantry staples into something worthy of a dinner table.
Ingredients
Yield
4
Instructions
- 01In a small bowl, combine 1/4 cup water, 2 tsp white vinegar, 1 tsp sugar, and 1/2 tsp salt to create a makeshift soy sauce. Stir until dissolved and set aside.
- 02Crack the eggs into a bowl, add a pinch of salt and black pepper, and beat until well mixed.
- 03Heat 1 tbsp oil in a large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Transfer eggs to a plate and break into bite-size pieces.
- 04Add the remaining 2 tbsp oil to the skillet. Toss in the diced onion and cook for 3 to 5 minutes, stirring until soft and beginning to brown.
- 05Increase the heat to high. Add the cooked rice and break up any clumps with a spatula. Stir-fry, pressing the rice against the pan, for 3 to 4 minutes until heated through and slightly crispy in spots.
- 06Drizzle the makeshift soy sauce around the edges of the pan and toss vigorously to distribute. Season with more salt and pepper to taste.
- 07Return the scrambled eggs to the pan and fold gently into the rice. Cook for another minute until everything is piping hot.
- 08Serve immediately, garnished with extra black pepper if desired.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.