Chinese Fried Rice with Egg
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
This recipe requires preparing all the ingredients in advance so that you don't have to pause for chopping vegetables or searching for necessary ingredients while frying in the wok. If this rule is ignored, the vegetables and rice can become overcooked and ruin the dish.
Ingredients
- Boiled White Round Rice - 10.6 oz
- Young zucchini - 7.1 oz
- Scallions - 1.8 oz
- Carrot - 1 piece
- Mild Chili Spice - 1 piece
- Grated Ginger Root - ½ spoons
- Shimeji mushrooms - 6 pieces
- Minced garlic - 2 cloves
- Soy Sauce - 4 spoons
- Sesame Oil - 0,4 glasses
- Chicken Egg - 1 piece
Step by Step guide
Step 1
Cook the rice until done, drain it, transfer to a deep plate, and place it in the refrigerator — it needs to be cold for frying. Cut the carrot into matchsticks and slice the mushrooms thinly. Chop the chili.
Step 2
Dice the zucchini into small cubes, finely chop the onion and garlic. Peel the fresh ginger and grate it using a fine grater. Chop the green onions, transfer them to a dry bowl, and set aside for a while.
Step 3
Heat the wok well and pour in a quarter cup of sesame oil. Add the garlic, ginger, and finely chopped chili pepper to the hot oil. Stir-fry for one minute.
Step 4
Add the carrot and sauté for another minute. Then, add the zucchini and mushrooms to the fragrant mixture, stirring continuously.
Step 5
Sauté the vegetables for another couple of minutes, stirring constantly with a wooden spoon to scrape the sides of the wok and prevent them from burning. Sesame oil burns quite quickly, so you need to act swiftly.
Step 6
Add the cold rice to the vegetables, mix everything again, and heat the mixture thoroughly for one to two minutes, but not longer, otherwise the rice will turn into chips.
Step 7
Crack an egg into a small bowl, add soy sauce, and whisk well with a fork. Immediately pour the mixture into the wok and stir with the vegetables and rice.
Step 8
Remove the wok from the heat, add the chopped green onions, quickly stir, and plate the dish. Optionally, drizzle each serving with sesame oil and soy sauce.
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