Fried Rice: The (Real) Easy Way (蛋炒饭-甑子饭版)

Using the steaming method to make fool proof fried rice.

To Steam the Rice:

Rinse 230g (~1 metric cup) of Jasmine or any other medium grain rice (e.g. Calrose). Par boil for three minutes. Drain, keeping in a strainer. Rinse your pot and add in two inches of water, and get that up to a boil.

Spread the rice evenly on the strainer, and poke a couple holes in the rice. Place the strainer on the bubbling pot. Cover, wrapping the lid with a damp towel (foil is also ok). Steam for 15 minutes.

Transfer to a plate.

Simple Egg and Scallion Fried Rice

• Steamed rice from above

• Egg, ~2, beaten

• Seasoning for the egg:

  Salt, ⅛ tsp

  Sugar, ⅛ tsp

• Scallion, ~40g. Sliced.

• Lard/oil for frying, ~2.5 tbsp. 1 tbsp for the egg, 1.5 tbsp for the rice.

• Soy sauce, ~2 tsp

• Seasoning for the rice:

  Salt, ½ tsp

  Sugar, 1 tsp

  White pepper powder, ¼ tsp

  MSG, ¼ tsp

Process:

Add the seasoning to the egg - ⅛ tsp each salt and sugar - and beat well. Slice 40g of scallions.

Scramble the egg as you like. If going for the osmanthus egg from the video, over a medium low flame add the egg in a thin stream while stirring constantly. Continue to ‘smush’ it against your pan/wok for ~3-4 minutes until the egg is set and quite broken up. Either way, scooch to the side.

Add another 1.5 tbsp of lard/oil, and add in the rice. Mix the oil with the rice. Once combined, mix it with the eggs from the side. Fry for about ~1 minute, then drizzle in 2 tsp of soy sauce. Fry for another minute. Add in the seasoning - ½ tsp salt, 1 tsp sugar, ¼ tsp white pepper powder, and ¼ tsp MSG - and mix well. Add in the sliced scallions, heat off.