Fried Rice with Eggs

Chaofan

Preparation info

    Appears in

    Mrs. Chiang’s Szechwan Cookbook

    By Ellen Schrecker

    Published 1976

    • About

    Flavor: Unique

    Real Chinese fried rice is such a simple dish that Mrs. Chiang often serves it instead of boiled rice during the course of a regular meal. Unlike the greasy brown concoctions that pass for fried rice in most American Chinese restaurants, real fried rice is light and delicate; just leftover rice fried together with a few scallions, a little salt, and an egg or two. Such simplicity invites variation, and a creative cook can add almost anything. In Taiwan, many of the local equivalents of short-order restaurants served nothing but dozens of different kinds of fried rice. As a variant on plain boiled rice or as a dish in itself, fried rice is a valuable addition to one’s repertoire. With a filling soup or a simple plate of green vegetables, it makes a quick, cheap supper. Besides, what else can you do with leftover rice?

    Method

    Preparation

    5 scallions Clean the scallions, then smash each one with the flat side of your cleaver. Slice the scallions, both white part and green, crosswise into tiny pieces, about ⅛ inch wide.
    3 eggs Beat the eggs in a small bowl.

    Cooking

    5 tablespoons peanut oil Heat your wok or pan over a high flame for 15 seconds, then pour in the oil. It will be ready to cook with when the first tiny bubbles form and a few small wisps of smoke appear.
    (eggs) When the oil is ready, pour in the beaten eggs and scramble them for 30 seconds, until they are partially cooked. Quickly remove them from the pan.
    4 cups cooked rice Now add the rice to the pan. Stir-fry it for about 10 seconds, using your cooking shovel or spoon to scoop the rice off the sides of the pan and then stir it around in the middle, so every bit is exposed to the hot oil.

    (scallions)

    1 teaspoon salt

    Return the partially cooked eggs to the pan, along with the scallions. Add the salt and stir-fry everything together for about 5 minutes, cutting the eggs into little pieces with your cooking shovel or spoon as you stir up the rice.

    Serve immediately.