How do you make egg fried rice?

Fried rice: 2 cups cooked white rice 2 beaten eggs 1 tablespoon soy sauce 6 green onions, cut into 1/4 inch bits 2 celery stalks, cut into 1/8th in diagonal slivers leftover chicken, beef, pork, or seafood (optional) Beat the eggs with the soy. Heat one tablespoon high quality oil (I use olive) in a wok or very large skillet. Fry up the eggs, cut into small bits, and remove & reserve. Add the onions & celery, stir fry until soft, add the rice and toss together. Add meat or seafood if using. Add the eggs back in, and taste. Adjust seasonings (salt, pepper, soy sauce) to taste.

A non-stick wok is best for fried rice starting with a little oil to fry egg/s which you break up in pieces and set aside. Add about 2 tablespoons of oil to fry sliced onions or garlic (optional) till transparent, put in meat (minced/fillet chicken cut into pieces or shelled prawns - choice is yours) till it changes colour and then put in your cooked rice (overnight rice is best as just-cooked rice will be a little soggy) and stir, making sure rice is not lumpy. Next, add about 1 teaspoon sesame oil, salt, pepper, green peas, sliced cabbage or frozen corn. Once all ingredients are mixed thoroughly, put in the eggs. Dish out and top with spring or fried onions. You can use just a drop of thick Chinese dark soya sauce (the caramel kind) for colour. If meat is unavailable, then just throw in those frozen packs of peas/carrots/corn. It should take you not more than 15-20 minutes to come out with this easy dish! Try different combinations and you will come out with something you really like.

Bacon & Egg Fried Rice: 30 min 15 min prep 4 servings 2 eggs 1/2 lb bacon 6 cups cooked rice, cooled 1/2 cup diced onions 1/2 cup sliced mushrooms (drain, if canned) 1 cup frozen peas 1 teaspoon salt 3 tablespoons soy sauce 1 (6 ounce) can baby shrimp 1. Scramble eggs until dry. 2. Set aside. 3. Rinse cooled rice with cold water and drain well. 4. Cut bacon into 1/4 inch pieces across the strips. 5. Pan fry until crisp. 6. Drain off excess fat. 7. Stir in onion, mushrooms, and eggs. 8. When onions begin to turn color, add peas. 9. Add rice and stir until hot. 10. Add salt and soy sauce. 11. Everything should be evenly mixed. 12. Take from heat and stir in shrimp.

This is how I make mine - Get rice (basmati or thai works best, but any kind will do) Boil rice. Meanwhile, in a wok, put a little oil in and warm that. Then break two eggs into the wok when it has heated enough. They will cook naturally, don't let them stick to the wok too much or it'll be hell to clean. Add whatever else you want (peppers, peas etc) either with the rice or in the wok. Drain the rice, add to wok. Mix all around. Add soya sauce. Fry the rice for as long as you like - you want it kinda crispy, fry longer, want it soft, fry only a few minutes. The egg should give it that greasy takeaway feel. Eat. Hope it turns out ok, and that I described enough etc.

1 cup long grain rice 4 eggs 1/4 teas. salt salad oil 1 8 oz pkg. bacon, cooked, crumbled 1 T. soy sauce 2 T. green onions 1/2 cup frozen peas, thawed Prepare rice as label directs. Refrigerate cooked rice until well chilled. In medium bowl with fork, beat eggs and salt lightly. In skillet over high heat, heat 3 tablespoons salad oil until very hot. Pour in egg mixture, cook, stirring quickly and constantly until eggs are the size of peas and leave side of pan. Reduce heat to low. Push eggs to one side of skillet. Gently stir in cold rice and 2 tablespoons salad oil until rice is well coated with oil. Add bacon and soy sauce and peas, stir to mix all ingredients; heat mixture through. Top with green onions.

EGG FRIED RICE ingredients 1 tablespoon peanut oil 4 large eggs, lightly beaten 4 cups cold unsalted steamed white rice 3/4 teaspoon salt 1/2 cup thinly sliced scallion greens (3 to 4 scallions) 1 to 2 teaspoons Asian sesame oil Special equipment: a well-seasoned 14-inch flat-bottomed wok preparation Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.