Fried rice: Cook the egg before the rice? Or with the rice?

[Broomstick]

@not_what_you_d_expect

I’ve done it both ways, but I think I prefer the cook the egg first method. You have bigger pieces of egg that way.

^ This.

I seem to get better results when I cook the egg first, then the rest of it.

[Smid]

@Peremensoe

Doesn’t that lead to way overcooked egg??

To my mind, the total wok-cooking time for the rice has to be longer than for the egg…

I expect the egg in there to be crispy, so suits me fine…

[kanicbird]

The only way I found that really works is to cook the eggs by themselves then add at the end.

[China_Guy]

Finish the fried rice and all other ingredients. Push it to the edge of the wok, stir fry the egg on the other half of the wok, when the egg is almost done but still a little runny, then stir fry all for a minute and done.

Concur that rice left overnight in the fridge tends to work the best.

[Wile_E]

@Novelty_Bobble

I push my rice etc. to the edge of the pan/wok. Then break the egg into the space in the middle, scramble it slightly then stir it all together.

This is how I do it. I learned it from a cookbook.

I thought the idea of a wok or stir fry is it’s basically a one pot meal, if you have to keep taking things out and putting them back in it seems to defeat the point. You should put things in according to cooking times. The less time it needs the later in cooking that you add it. The egg is cooked last in the open section because if you mix it all in with the rice to cook then you get a clumpy rice omelette. By keeping them somewhat separate then you get cooked egg mixed with rice.

[Fear_Itself]

I was recently at a teppanyaki restaurant, and the chef cooked the eggs first on the flattop, then added the rice and other ingredients.

[cmkeller]

I fry the onion, then fry/scramble the egg, throw in some soy sauce, and lastly, add the rice.

[GrumpyBunny]

@Novelty_Bobble

I push my rice etc. to the edge of the pan/wok. Then break the egg into the space in the middle, scramble it slightly then stir it all together.

I also do it this way.

[Saturn_Dreams]

Pour the beaten eggs into the hot wok and then drop the rice on top of that and fry it together in a cut/stir motion so that the rice gets enveloped in the egg while simultaneously cutting the egg into small pieces. The protein coating helps make the rice not stick together so that you get a grain with bite with a fluffy inside. The key is to do this very quickly, (like a minute or so), because you don’t want to burn the egg, and over-stirring activates the gluten and promotes stickiness.

[BigT]

@not_what_you_d_expect

I’ve done it both ways, but I think I prefer the cook the egg first method. You have bigger pieces of egg that way.

That’s precisely the reason I don’t do that. That’s egg and rice, rather than fried rice. In fried rice, the egg is an ingredient, not a topping, for lack of a better word.

[LegendHasit]

@madmonk28

I do the egg by itself and set aside. I can’t remember where I got this recipe, but here is how I do it

•3/4 cup finely chopped onion
•2 1/2 tablespoons oil
•1 egg, lightly beaten (or more eggs if you like)
•3 dropssoy sauce
•3 drops sesame oil
•8 ounces cooked lean boneless pork or 8 ounceschicken, chopped
•1/2 cup finely chopped carrot (very small)
•1/2 cup frozen peas, thawed
•4 cups cold cooked rice, grains separated (preferably medium grain)
•4 green onions, chopped
•2 cupsbean sprouts
•2 tablespoonslight soy sauce (add more if you like)
Directions:

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.

madmonk28,

Thanks for posting this recipe in detail. Mr LHi and I followed it to the letter today and it turned out real nice and delicious! I’m eating a heaping plate of it now (our house smells wonderful), and wanted to come back to this thread to say thank you!

BTW, we don’t have a wok, however. Will that really impact the taste, I wonder? We just used a large, stainless steel stock pot.

I’ve never made chicken fried rice with two kinds of onions or bean sprouts before, and this looks and tastes really good! Even moreso when it sits for a little while and mariantes in itself (kinda like spaghetti sauce).

I’m also enjoying everyone else’s recipes and tips in this thread. Lots of variety (did I see bacon?). Now we have a new bottle of sesame oil to use – CFR will be on the menu more often!

LHi

[madmonk28]

Your welcome, once you have the basics down, you can play with the details. It’s one of my ‘kitchen sink’ recipes I use to get rid of left overs.

[Sage_Rat]

1. Start the rice steaming
2. Fry up the vegetables
3. Add egg onto the vegetables and stir them together
4. Follow up quickly with the rice, while the egg isn’t completely hard
5. Season

[Saturn_Dreams]

@LegendHasit

…BTW, we don’t have a wok, however. Will that really impact the taste, I wonder? We just used a large, stainless steel stock pot.

You certainly don’t need to use a wok to make fried rice or any stir fry for that matter, but it helps with tossing and maneuvering ingredients in high heat to get the right cooking technique. If you don’t have a powerful range capable of high BTU output, you wouldn’t be able to get the full effective use of it anyway.

With that being said, you should not be using a stock pot to make any quick-fry dishes. You will not get the proper heat surface ratio and water evaporation, and will be effectively steaming the dish instead of frying it. You will not get the proper food texture.

[LegendHasit]

@Saturn_Dreams

You certainly don’t need to use a wok to make fried rice or any stir fry for that matter, but it helps with tossing and maneuvering ingredients in high heat to get the right cooking technique. If you don’t have a powerful range capable of high BTU output, you wouldn’t be able to get the full effective use of it anyway.

With that being said, you should not be using a stock pot to make any quick-fry dishes. You will not get the proper heat surface ratio and water evaporation, and will be effectively steaming the dish instead of frying it. You will not get the proper food texture.

I wondered about that. So a regular frying pan should be used if one is wok-less. Good to know. Next time I’ll try that - guess I’ll have to make smaller batches so it doesn’t end up all over the stove top.

[Saturn_Dreams]

@LegendHasit

…guess I’ll have to make smaller batches so it doesn’t end up all over the stove top.

A lot of people make the mistake of overcrowding their cookware by putting too much food into it. Not only does that reduce heat and promote uneven cooking, it also doesn’t allow steam to escape, (like the stock pot), and has the same effect of steaming the food instead of frying it.

This is where the large surface of the wok comes in handy. You can make more servings without reducing retained heat and being able to toss without making a mess.

[Ukulele_Ike]

Fried rice is like hot and sour soup. Yeah, I could prepare it in my own kitchen and sweat over a hot stove, or I could walk half a block and buy it good and cheap from an excellent Chinese restaurant where they make it all day long.

I DO live in Brooklyn. Mostly for the opera and the art museums and the live jazz and the intellectual stimulation and the good Chinese food.

[madmonk28]

What was the purpose if that post? To let us know you live in Brooklyn? Put your name in the phone book like everyone else.

[Cub_Mistress]

The lovely Chinese lady who made me fried rice for lunch in her home last week cooked the egg last in an open space in wok. It was delicious!

[ThelmaLou]

@Frylock

This is how Japanese people in Japan taught me to do it when I lived in Japan among Japanese people who taught he how things are done in Japan.

Where did you learn this?