Golden Egg Fried Rice
There are many ways to add eggs to fried rice. Besides the Classic Egg Fried Rice recipe shared on another blog post, this Golden Egg Fried Rice is a fun way to re-create a dish found only in fancy Chinese restaurants!
I have created a Fried Rice Masterclass to help you understand and put into practice two key concepts around Chinese fried rice, then we cook this Golden Egg Fried Rice to show you how to break the rules.
Same as any fried rice, the easiest path for a successful fried rice is leftover rice. Follow this recipe to create the best steamed jasmine rice for your fried rice.
A few extra tips on the recipe:
PLEASE ADD SALT! This fried rice has a subtle flavor that only salt can make it pop. Similar to adding salt to French fries, have salt at the table for this dish so you could sprinkle some additional salt before taking the first bite.
Another way to make this dish pop is to add Lao Gan Ma’s Spicy Chili Crisp.
Chinese broccoli can be referred to either Yu Choy, Choy Sum, or Gai Lan. I personally prefer Yu Choy or Choy Sum over Gai Lan because it is more delicate. For this dish, you can easily replace the stems of Chinese broccoli with stems of regular broccoli or broccolini.
Golden Egg Fried Rice
Prep to Serve: 20 minutes (not including time for leftover steamed rice)
Cleanup: easy
Freezes well
Serves 2 people
Ingredients:
2 cups leftover white jasmine rice, room temperature
3 egg yolks
1/2 teaspoon salt
1 teaspoon Chinese Shaoxing rice wine (optional)
1/4 teaspoon ground white pepper (optional)
1/2 teaspoon toasted sesame oil (optional)
1/2 cup Chinese broccoli, stems only
1 scallion
3 tablespoons vegetable oil
Steps:
In a medium bowl, mix rice with the egg yolks, salt, wine, white pepper, and sesame oil until every grain of rice is coated and no lumps remain.
Clean and chop the stems of the Chinese broccoli into 1/8-inch thick coins. Finely chop the scallions, keeping the white sections separate from the green.
Once everything is ready set a wok or large pan over high heat. Wait until the wok is smoking hot and add the vegetable oil.
Add the white parts of the scallions to the wok and stir fry until fragrant, about 30 seconds. Add the rice mixture and toss continuously until the rice starts to dry out, about 1 to 2 minutes. Add broccoli stems and keep stir frying until the rice is completely dry and starts to pop.
Add a small pinch of salt and the green parts of the scallion to the wok and give a final stir before serving.
Hope you find this recipe helpful and would give it a try at home. If you enjoyed this recipe and would like to support Dash of Soy, you can leave a tip using Venmo or credit card. 100% of your contribution goes into recipe curation, testing, artwork, and our free live cooking shows that make Dash of Soy a special place. Thank you!
