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Monday's Leftovers: Taiwanese Egg Fried Rice

Monday's Leftovers: Taiwanese Egg Fried Rice


This weekend I was at a nine-course Chinese banquet (yum!) and the last dish that they brought out ended up being pork fried rice. I think they do this so that those who didn't get enough to eat will be able to fill up on mounds of delicious, steamy rice. Be sure to check out the recipe if you made last night's pork tenderloin with Asian glaze, and are looking for a good way to serve the dish up again - or if you just want to learn how to make terrific fried rice. To view the recipe in full, read more


Taiwanese Egg Fried Rice
From Eating China

Ingredients
5 cups cooked white rice (See note*)
2 eggs, beaten
4 stalks spring onion, cut into 1 cm lengths
Pinch salt
Pinch pepper
1 teaspoon oil (for omelette)
4 cloves garlic, crushed
1 tablespoon oil (for rice)
150 g (5 oz) lean pork, julienned.
1/2 cup finely sliced carrot
2 cups cabbage, sliced
1/3 cup chicken stock
3 tablespoons soy sauce

1. Break the rice up into individual grains with your hands and put aside.
2. Beat eggs. Add 1/4 of the spring onions, the salt and pepper. Mix well. Heat a frying pan to a low heat and smear with oil. Make an omelette with the egg mix. Slice into small pieces and set aside.
3. Heat the rest of the oil in wok at a very low heat. Add garlic and fry for a minute until oil is fully garlic-flavoured - do not brown the garlic. Remove garlic. Leave as much oil in the wok as possible.
4. Bring wok to full heat. Add pork, stirring rapidly for 30 seconds. One by one add the carrots, cabbage, and spring onions while stirring. Add the stock and the soy sauce. Return the garlic to the wok if you like. Cook vegetables for no more a few minutes.
5. Add rice and stir everything together for a few minutes. If rice starts to stick to wok, reduce heat. Add the omelette pieces and cook for a minute more before serving on a plate.

Notes" You should not use freshly cooked rice as it is usually too gooey to make good fried rice. Use leftover rice, or at a minimum, let just-cooked rice cool in the pot for an hour without the lid. You can stir it to speed up the cooling/drying process. Then stick it in the fridge for a couple of hours, again without the lid. If your leftover rice has been in the fridge for a few days, it will be pretty dry and you might want to add a little more water to the stock. Conversely same-day cooked rice might need a bit less stock.

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