How do I make the perfect egg fried rice?

You need a stove that can generate high heat and below are the hints and directions. I usually do not add soy sauce in my fried rice, I do not like the light brown colour, but if you like your fried rice to taste a bit more Chinese, add 1 teaspoon of oyster sauce in your fried rice in Step 4, toss to combine, the rice wouldn't be as mushy as adding soy sauce. <<<< Chinese Egg Fried Rice >>>>>> Serves 2 2 bowls of rice (300g cooked rice) 3 eggs, beaten 1 stalk of spring onions or chives, finely chopped a pinch of salt 2 tablespoons of peanut oil 1/2 teaspoon of sesame oil Hints: 1) No matter what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you have to stir fry these ingredients till cooked and seasoned them first in a separate wok. (If desired) 2) It doesn't matter whether you use left over rice or just steamed rice, the trick is you have to let it cool before you fry it. Using long grain rice is better because it is less starchy (sticky) and I personally like Jasmine rice. 3) When you steam the rice or cook it with a electrical rice-cooker right before you prepare your fried rice, reduce a tiny bit of water so that the rice wouldn't be too mushy but still fluffy. 4) When the rice is cook, spoon out the portion you need and let cool (you can spread it on a flat baking tray), meanwhile, beat the eggs with a pinch of salt (depends on the size of your eggs and how many portions you are going to cook), set aside. Put rice in a big bowl and get ready to start frying. 5) Use peanut oil instead of sesame oil because sesame oil is easily to get burned and looses its flavour in high temp. right away! Directions: 1) YOU NEED A REAL HOT STOVE & A BIG CHINESE WOK, heat the wok on high heat till you can see smoke coming up (the steam of the air) and that's hot enough to add 2 tablespoon of cold oil - remember - hot wok + cold oil, season the wok with your spatula. 2) Within a few seconds, you can tell the oil is hot enough, reduce heat to medium or slightly lower (depends on how hot the heat be generated by your stove) pour egg mixture into wok, stir quickly for a few seconds, add rice into wok while the egg are still 40% cooked. Below is a photo showing you that the egg mixture is cooked too fast in the hot oil and it can't coat the rice anymore (about 80% cooked, I would say), but then in this case, you can cut the cooked eggs with your spatula. http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dchinese%2Bfried%2Brice%26_adv_prop%3Dimages%26ei%3DUTF-8%26fr%3Dyfp-t-501%26b%3D41&w=114&h=88&imgurl=www.starportgourmet.com%2Fsitebuilder%2Fimages%2FEggPanA-114x88.jpg&rurl=http%3A%2F%2Fwww.starportgourmet.com%2FShrimpAndBaconFriedRice.html&size=3.5kB&name=EggPanA-114x88.jpg&p=chinese+fried+rice&type=jpeg&no=57&tt=957&oid=73cca1e49f464040&ei=UTF-8 3) Toss rice and egg mixture to combine quickly in order to "coat" the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn't hot enough, turn heat to high again, if you think the heat is too hot and part of your rice starts burning, remove the wok to a cold stove and continue to stir fry quickly. Then put the wok back to the hot stove. The action should be quick but organized. 4) Now it is time to add salt to taste, sprinkle green onions in your fried rice, toss to combine. Turn off heat. 5) Sprinkle sesame oil to your rice, toss again till rice is shiny. If you do not want the sesame flavour. You can sprinkle a teaspoon of cooked peanut oil to your fried rice to make it shiny. Serve hot with boiled vegetables or stir fried vegetables. Restaurant Style cooking usually use a lot of oil in fried rice, the trick is they add a teaspoon or a tablespoon of cooked oil as the final touch to make the food shiny. At home, you don't need the extra "fat" though! You may add ham or sausage (cut into small cubes) in this recipe but remember to stir fry them in another frying pan and drain the excess oil well with paper towel from the meat before you add them into the wok before step 4 (because the oil turned brown a bit and will ruin the light yellow colour of your fried rice) Bon appetite!

The important thing is to cook your rice first and then let it cool completely, in fact I'd put it in the fridge to chill a bit. Then in a bowl/cup or whatever crack your eggs and put in soy sauce, pepper, chinese five spice, ginger, garlic - anything else you'd like and all to your taste. Then heat up your pan/wok so its nice and hot, throw in your cold cooked rice stir fry for a minute or so then add your eggs and stir while cooking. Mmmm lovely! But remember the important thing is to let your rice cool first!!!! Happy eating!

Try the following Stir-fried Rice with Egg and Spring Onions The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky. 4 fl oz (125 ml) white basmati rice 1 large egg, beaten 1 spring onion, split lengthways and finely chopped (including green part) ½ level teaspoon salt 1 dessertspoon groundnut oil ½ onion, peeled and finely chopped 1 dessertspoon Japanese soy sauce You will also need a frying pan with a 10 inch (25.5 cm) base and a tight-fitting lid or a wok with a lid. First, warm the frying pan over a medium heat, next, add the rice, then add 8 fl oz (225 ml) boiling water along with the salt, stir once only, then cover with a lid. Turn the heat to its lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky. After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take it off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes, then transfer the rice to a dish and fluff it lightly with a fork and allow it to become completely cold. When you are ready to stir-fry, heat half the oil in the frying pan and when it's really hot, quickly fry the onions for 3 minutes, moving them around in the pan until they are tinged brown. Now add the remaining oil to the pan and, when it's smoking hot, add the rice and stir-fry this time for about 30 seconds. Now spread the ingredients out in the pan and pour in the beaten egg. It won't look very good now, but keep on stir-frying, turning the mixture over, and the egg will soon cook into little shreds that mingle with the other ingredients. Finally, add the spring onion and soy sauce, give it one more good stir and serve

i usually use Uncle bens boil in the bag rice or frozen steamed rice which you can find at tesco, once cooked put into frying pan, crack egg, add whatever ingredients ie peas or ham ETC and keep stirring so it doesn't stick to the pan.

Sunshine Smile has it spot on. Could not have said it better.

buy it from tescos put it in the microwave 4 2 minutes on high. perfect egg fried rice... simple :)

To make plain egg fried rice you cook your rice first and let it cool. this is essential otherwise it will end up a globby mess. heat about 2tbsp oil in your wok till it starts to smoke, crack 1-2 eggs into wok and quickly stir around,add the rice and stir from outside to in (bring the outside rice towards the centre and shift the inner rice to the outer edge) so all the rice is heated properly.once it's hot its done. I make this regularily and it always works perfect.I never add soy because it makes it too salty and takes the egg flavour away

I would add that... dependent on your taste; use either ground nut oil or sesame oil, and don't be afraid to use too much!

I have seen a recipe that tells you to put black treacle in it