Ingredients and Tools
- cold rice
- eggs
- ham
- cucumber
- carrot
- oil
- salt
- black pepper
- light soy sauce
- scallion
- dried beef shreds/spam/Chinese sausage/braised meat... and other cooked meats (optional) When preparing, you can refer to the rice method for the rice.
Measurements
- cold rice (servings*500ml)
- eggs (servings*1.5 // 1 round down)
- ham (servings*2 pieces)
- cucumber (optional, servings*30g)
- carrot (optional, servings*30g)
- oil (servings*12ml)
- salt (servings\4g - servings6g)
- black pepper (servings*8g)
- scallion (servings*1 stalk)
- light soy sauce (servings*10ml) Using the above conditions, calculate the planned ingredient ratios.
Steps
- Break up the rice into small clumps ahead of time with a spatula.
- Slice or dice the ham, carrot, cucumber, etc. as needed.
- If you have cooked meat at home, prepare it for better flavor.
- Separate the egg whites and yolks into two large bowls and whisk each. Note: do not add salt at this step.
- Heat the pan over high heat; when it smokes, add cooking oil, add the egg whites, and once the main body sets, remove and set aside.
- If there is enough oil, add the egg yolks directly; if not, add cooking oil and wait until it heats to high heat.
- When the main body sets, turn to medium-low heat, add ham, cooked meat, carrot, cucumber, etc., and stir-fry for 10 seconds (until fragrant).
- Add back the egg whites and stir-fry for 5s, then quickly add the rice and stir-fry over high heat so every grain is coated with egg.
- During stir-frying, break up the clumps of rice. This step will take longer; once all the rice is broken up, stir-fry evenly.
- Turn to low heat, add salt, black pepper, and light soy sauce.
- Stir-fry evenly; when you see some rice “jumping” in the pan, it’s basically ready.
- Finally add scallion and stir-fry for 10s.
- Turn off the heat and serve in a bowl.
Notes
- Technical summary
- Overnight cold rice is best for fried rice. If you don’t have cold rice, you can cook it fresh (you can use the refrigerator to cool the rice immediately), but to achieve a “grainy” texture you will need to stir-fry longer.
- To get “grainy” fried rice you actually need to dry out the rice by stir-frying. Overnight cold rice is used because it has already lost some moisture. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.