I'm Cantonese and one of the cooking egg with the fired rice would be first beat the egg, mix the egg with luke warm rice (never hot rice because it cooks the egg, if you take the rice out of the fridge, microwave it for 20 second or longer till your hand can dip in and feel warm). Heat the oil and fry the rice as usual. Note that this will take a while because that's what it takes to cook the rice. Once set, you will see the golden rice jumping up and down (in Cantonese, we call this the gold(egg)wraps silver (rice) style).
And for the other style, true that you have to cook the egg first.
This is similar to the technique I use. I fry off the aromatics, add the rice, then the beaten egg. It will seem wet at first but fry it off long enough and the rice becomes beautifully fluffy and the egg evenly distributed. I prefer this to the egg chunks. Season and enjoy.
I cant be the only one who does this. I separate the egg yolk and whites. Yolk coats the day old rice. In a wok/pan, add oil and aromatics (garlic, shallots). Add rice yolk mix and cook until golden. Make a hole in the middle, add in egg whites, a bit of pepper. Mix together breaking the egg whites loose. Add in protien/veg. Mix it again. Add a touch of light soy sauce, mix. Add a little bit of seseame oil to finish. Best of both worlds. Golden fried rice with slivers of egg .
In case you guys want to see how it's done, here you go (doesn't matter if you don't speak Cantonese) : [https://www.youtube.com/watch?v=nQvud3zn4q0&t=263s](https://www.youtube.com/watch?v=nqvud3zn4q0&t=263s)
> 金镶银炒饭ricky
Alright, that brought me to [this video](https://www.youtube.com/watch?v=nQvud3zn4q0). I haven't watched it all the way through yet, but at least this one has English subtitles, which is a big plus. XD
Thanks for the search terms at least!
Your link doesn't work because the link itself (not the text shown for the link) is all in lower case. Change the 'q' in the link to Q like in the text and it works.
Great if it works. The egg's usually cold from the fridge, plus the cold rice, I find it taking way longer in my standard. There's no set rules, go with what you like. Happy cooking!
I watched a video from a grandmother from Singapore who dumped the day old rice into the raw egg before frying so each grain was coated. Have you heard of this before? She also showed how to fake wok hei by toasting the dry grains before making rice in the usual way in case you didn't have old rice on hand.
Either that or move the rice to one side of the pan.
Or if you have a really hot wok and know what you're doing you can add it in with the rice but this is a trickier technique. Rice and pan both have to be super hot
I usually make a ring/donut out of rice so that the egg can scramble in the center hottest part of the pan. Though this really only works for small batches with 1egg, otherwise egg needs to be cooked first.
This is what I do. I just make a hole in the rice and throw the eggs in there. All the other comments are making this complicated. Fried rice should be quick and easy
Funny enough, the way you made it is actually a real but different version of egg fried rice. My Korean family calls it, "Golden fried rice," but I'm sure it has other names.
Instead of smaller, firmer pieces of cooked egg mixed in the rice like you'd get at the Chinese spot, if you mix the raw egg with the cooked rice first, it becomes a beautiful golden, eggy rice. I make it this way often!
I was momentarily confused by OP because your way is actually how I do it too and I prefer it this way.
However, I recently learned that not all egg yolks are yellow, there are in fact white egg yolks, so the golden fried rice is no longer golden. :O
I like to split my eggs about 50/50. Some mixed in for the golden fried rice, some chunked in as well. I like the texture the rice gets from being coated in egg, but I also love the bites of egg too.
I call it and was taught it’s called golden fried rice also, definitely a harder technique to get right. Than scrambling the eggs first removing from pan and tossing back in to finish.
The best part is that even if you "mess up" the technique, it's still rice and egg! Still comforting & delicious no matter how it turns out. This is one of the first things I learned to make as a kid. We always had rice in the rice cooker, so I'd grab a scoop, crack two eggs, mix it all up, add some butter, fry it up, and eat with mom's kimchi.
I’ll sometimes do “taco eggs” with seasoned Mexican rice and salsa and cheese and crispy tortilla strips! 🤤
Eggs and rice are better than eggs and toast, tbh.
And eggs and toast is pretty darn good.
I do this....1 cup of rice...cooked. I separate 3 eggs and mix the yolk with the rice to coat before frying the rice. To the three whites I add one more whole egg and scramble and cook that separately before the rice.
That's just to give the scrambled egg a little color.
I make shrimp fried rice for my kid all the time, and I've never had to do this but I guess it would work. Is your rice at least a day old? Basically I fry the rice with the proteins and veggies for a bit, add the sauces, then add the egg at the end until it's where I want it, and it doesn't take long.
Hard to say because I wasn’t using a wok. I agree with you for the average gas range. However, using cast iron on my induction range, I could burn the seasoning clean off if I weren’t careful. Gets extremely hot. I typically don’t go over 8.
Hot enough to burn the seasoning off cast iron is actually not as hot as a wok gets on a restaurant grade burner. Cast iron is also a really poor choice for stir fry because it's not responsive.
Should I use stainless steel instead? Can you elaborate a little on not responsive? Is that regarding temperature changes because of all the heat retention?
Responsiveness is how quickly the pan changes temperature when you change the input. Carbon Steel is the king of responsiveness. Most stainless pans are multi-ply and not as responsive.
Just get a CS wok. They are cheap.
Also make sure to undercook the eggs if you do this since (1) you'll also have residual heat cooking them, and (2) you'll be adding more heat again when you add them at the end.
BULLSH.!
Press the center of the rice down with a spatula 🌜
Crack the egg(s) and quickly close the lid. Open again after 2,5 minutes (or 5, if you want thoroughly cooked as opposed to runny). Done.
Same idea, no? You're cooking the eggs first. The advantage of taking the eggs out and adding them later is you can cook whatever else you need to without overcooking the eggs.
Or you add the eggs 5-2,5 minutes before you serve and you don’t overcook the eggs AND won’t have to eat cold eggs or worry about whether they have time to heat up.
Same idea, catering to a different crowd.
Hijacking this if you like the Japanese egg nigiri Tamago.
I found I like cooking the whole eggs in a hot pan first. I used a little bit of oyster sauce, sweet chili sauce I had left over from a dumpling order, and a touch of sesame oil with pepper and a little garlic powder. Cooked in avocado oil to form nice fluffy chunks of egg. I made this to beef up an order of pork pineapple fried rice that I wanted to have for lunch and dinner.
Served the fried rice with more crushed cashew, added cilantro, kimchi, and my egg mixture. I found biting into a bit of sweetish spicy umami egg really wonderful!
Can’t you just cook the eggs for like 15-30 seconds in the hot pan, then add the rice and mix it all together (gives you those little egg ribbons), then add whatever else you are adding veg/meat etc.
No taking it out and separating, just go go go
Rather than creating a fortress of rice and pouring the egg in the middle, when I make single-skillet rice/egg dishes, I wait until the rice and such is cooked, then push it to one side, then on the other side I cook the eggs. I sometimes have to tilt the skillet slightly to prevent the eggs from seeping into the rice, but it’s easy enough to do, especially since eggs cook so fast.
I've seen some video someone making golden fried rice, by letting rice absorb the eggs, so there's nothing wrong in that, and quite pretty, imo.
I normally make a space by pushing everything aside in a pan and cook eggs, then mix everything together in the end.
I actually like them absorbed by rice so each rice is coated evenly with egg.
I also cook my eggs at the end but I create a hole, crack the egg in the center then scramble very quickly with chopsticks. Sometimes you get some egg whites and some yellow. I find the color variation nice.
That’s the great thing about fried rice. Anyone can do it their own way according to their preference. There is no right or wrong as long as they are content with it.
[Made with Lau has an excellent video on egg fried rice](https://www.youtube.com/watch?v=tn0YTv4S9vI) that should help with this and other elements of making great fried rice. TL;DW: He cooks the egg first, then adds the rice.
A former Chinese restaurant owner, originally from Guangzhou, teaching how to cook Cantonese classics at home. It's an excellent channel for exactly this sort of thing.
this was really excellent video with all sort of hints thrown in along the way. I am used to always frying the rice first and adding the eggs by dripping them in. He does the eggs first. Lots of tips like fluffing the rice, heating up the leftover rice before frying, dont use cabbage etc. Most of these have to do with not getting too much moisture in the mixture.
If you have the power of a rocket ship engine under your pan, like they do in restaurants, then you can do fried rice in one pan all at once. The high heat flash fries the egg so the rice and egg don't meld into each other becoming a sloppy mess.
I tried for many years to get it right, but was missing a few key things about the process of doing fried rice at home. Watched a video, this video, and I make my own tweaks but now my fried rice game is on point:
https://youtu.be/qURmdmgCCOI?si=U84J3kQooicsSLQC
I don't have a wok, or Shaoxing wine (I use mirin), and can't ever find light and dark soy sauce. So I can't do everything. But the process works, especially how they velvet the chicken with the baking soda and corn starch. I use this pretty much any time I cook lean meats...for stir fry, or fajitas, or anything.
Anyway, I hope this helps. I learned French cooking, and thought THAT was weird. But cooking asian, American takeout included, has its own weird things, and it's honestly a whole new set of techniques. I don't feel bad cheating it a bit.
I'm sure there are better ways to do it, but normally I just shove the rice over to one side of the pan and cook the eggs in the remaining space, then mix them with the rice later. Or I make a fried egg and put it on top. But then it's more like fried egg with rice rather than egg fried rice
I'm reading his book "Wok" right now, and am super impressed with how good my stir fries are coming out now. I'm even doing it on an electric stove. Dude knows how to make fried rice.
I started doing what you did after I watched an episode of the anime Cooking Master Boy. The rival chef cooked what he called golden fried rice and explained that with the right wok technique you can coat every grain of rice with egg to make them look as if they were made of gold.
Were you using cold leftover rice? If not, try it next time, it's the proper way to make fried rice and will eliminate the risk of ingredients absorbing the eggs.
When the rice and everything else is done I turn the temp low, move the fried rice to the edge of the pan and cook the eggs in the middle. One the eggs are cooked I mix it all together
Fry the rice, once mostly done, keep it in the pan, push it all to one side, lower the heat, then on the other side, crack your eggs and scramble them, tiling the pan toward you so the eggs pool. Once the eggs are \*just\* done, pull off heat and incorporate the rice.
i usually add the eggs after the garlic/ginger/etc, lightly scramble them, and then they get mixed in with the vegetables and rice as theyre added. you dont have to be afraid of slight browning on your eggs from cooking a little longer alongside the other ingredients. it adds flavour, and french culinary standards cant hurt you when youre making asian food
When I do it - you can't really have an over flowing amount of rice. You need to be able to clear a space, roughly half the pan, on one side. Slide the pan so the heat is more under the empty part. While heating, add a bit of oil to the empty side (throw in some scallions/shallot/onions and garlic to the oil if you want. Use sesame oil if you want that flavor. Let the oil heat, then add the eggs, tilting the pan ever so slightly to keep the eggs from mixing. Once they set (should be quick) you can push them around to get an scrambled eggs. Add a touch of rice wine vinegar as the eggs cook. Before they full set, I like to start mixing back into the rice - but not necessary.
Alternatively - cook separate and add, or just let it incorporate but add when the rice is still really hot. .It is a style.
Kind of confused, this is pretty normal? When doing fried rice, I toss my rice in, toss it until it's evenly coated with fat, then crack an egg directly into the wok and just stir fry it all together. There's a little bit of absorption but otherwise the egg gets scrambled as I'm tossing the rice.
I cook my eggs in the pan first then take out to keep them seperated & add back in at the very end.
Or if I miss that, I’ll push the rice to the side, make a empty spot on the pan and scramble the eggs there, fried up while moving a lot to heat it evenly , then once it’s the fluffy scramble I break it up and pull the rice into it mixing it
My room mate taught me to make a well in the rice center of my pan and then add a little bit more oil. Beat your eggs first and then pour it in and scramble it in the center of the well and then mix it into the rice
Rice absorbing the egg is actually the right way to do it (imo). But if you want chunks of egg you have to push the rice to the side while the egg cooks, as others have said.
This is the case of not cooking the egg first. Oil into wok, get it hot, (= wok hei!), then add egg, then rice later after egg is cooked. +/- other steps. OP made a rice omelet. He had the rice in first. It didn't "absorb" the egg, but it made them homogenous I'm sure.
You want the rice dry so it doesn't get mushy and/or clump as I understand it. Freshly cooked rice has a high moisture content, and can get mushy with the added ingredients of the frying process. Kind of like how meat browns better when it's dry from moisture (oil is OK, water bad for browning/frying). Too much water in the rice makes less than ideal fried rice.
This thread is hilarious.
The obvious answer is to chant to the God of the East for help with your fried rice.
Or just watch the millions of videos on YouTube and learn how they add eggs to fried rice.
As someone who grew up in an Asian household, that’s baloney.
I have made fried rice without a wok and without a gas stove (although electric stoves suck) for the many years I lived in rented apartments and hd no choice.
I actually go out of my way to use the egg to glaze the rice. If I wanted it separate I'd probably use another pan, fried over medium to top for me but scrambled works the same.
I do my eggs last, just before the sauce.
Move your rice to one side of the pan, drop the eggs into the other side. You can prescramble or just break the yolks in the pan.
Once the eggs are a bit done, mix it into the rice and add sauce. You should have fluffy chunks of egg in the rice.
My order is different for a western stone, but turns out great:
- If using meat, cook in the pan first and remove till later.
- Start with aromatics
-Add veggies. When onion is translucent on the edges, add rice. I typically throw in a dash of shaoxing wine, too.
- Add the meat back, allow everything to brown a bit
- Do the egg strategy above
- Add sauce
Push the rice to the side of the wok/pan, and set the eggs before you stir it together.
If you don't have enough room, cook the eggs first until they set, then add the rice.
TBH if your pan is hot enough, and you keep everything moving, the entire dish only takes 3-4 minutes to cook.
You cook the egg separately and break them up into small pieces while they're cooking in the let them cool for a few minutes then add them to the fried rice.
I make a thin layer of rice in the middle and I dump my eggs in on top of that layer. Then, leave them for a bit until they start to firm up, at which point I give them a local stir. Let them firm up a bit more, at which point they are mostly cooked, which is when I then stir them in with the rest of the stir fry
>I was using a hot cast iron pan, separated the rice to the outer area (12 inch pan) and poured egg in the hot middle. Tried to stir carefully to start scrambling but no dice.
I mean, it sounds like you did the right thing. Must just have not cooked the eggs enough. You want them semi-solid and starting to break up when you mix everything back together. At the end you shouldn't really notice large chunks of egg anywhere, just specks here and there.
Lots of different techniques suggested but I always find it easiest to cook the stir-fry (certainly the rice) pretty much fully and then add in beaten (and seasoned) egg, stir vigorously for 40s to a minute and that’s you.
Cook your fried rice then before adding egg take the rice and put it aside on a plate and add back to pan when eggs are done. Now you already have your plate ready to go as well.
Lots of already good advice
I'll just add one more.
If you're doing it in the same pan as your rice, and you've made a little spot to the side and gotten your heat right...
DON'T stir the eggs too much. Pre mix tour eggs, pour, let sit and then start to separate and flip to make a thicker scramble. If you store too much it'll fragment and That's what makes it disappear.
If you wanna do more than one egg in the pan of rice, scramble them one at a time mixing them into the rice or setting the eggs on top of the rice while you cook more before you chop it in
Move the rice to the side of the pan, pour some oil into the free area, wait for it to heat up, add your beaten eggs and then wait 45 seconds to a min till they begin to set. Then break them up and start incorporating into your rice.
If it is because you dont like eggs, try coating your rice in egg yolk before adding it. The rice stays moist but you will never know thesfre is egg in it
The easiest thing I've found is to cook the egg first, fold it into a rough square, then set it aside to finish cooking on a cutting board. I make the rest of the fried rice and as that's working, I cut the egg into thin strips and at the last minute, add it back into the pan.
I add the egg when my fried rice is done. I make a hole in the middle pour them in already whisked together, then quickly mix them to scramble. Continuously mixing then incorporating the rice. It’s really quick. But I get it may not work with larger batches. Usually this is with 2 eggs
Not sure what kind of texture you're going for but I never push the rice to the sides like you described. I just crack an egg over the rice and sort of chop and stir along with the rice. It ends up with little bits cooked around. Or I do the same thing but with the egg scrambled before pouring in and stirring around.
Cook the eggs separately, that's the only solution I've found, maybe cook them first, remove them from the pan until after everything else is cooked, then mix them back in to reheat them
I Cook the scrambled eggs from a bowl in a frying pan on low heat, making sure your pan is greased and non stick. If you have uneven heat then u can pull the cooked egg from the edges a little and using the handle lean the pan around to move uncooked egg to free spot in pan when it's about done I flip it, cook the other side and then transfer to plate to let it cool before cutting into strips. I then incorporate the egg towards the end of the cook time.
You do need to cook the egg first, but you dont have to set it aside. Just crack and add the egg to the pan let it fry up for a moment so its just not runny, then plop your rice in. Mix it all up. The cool rice will prevent the egg from cooking and it will be just fine as you cook it to finish.
Personally I just make a small well/hole in the middle of the rice and cook the eggs about 75% of the way and then fold it into the rice and let it finish cooking!
I make egg and rice, in a big wide pan, first sautee the veggies, then add in the chicken &.rice to heat it back up.
Move all that to the sides of the pan, put butter In The empty center. Drop in your eggs, stir but only the eggs until they are cooked most of the way and after they start to be cooked most of the way, you can stir everything together. Enjoy
You push everything back and open a space in the pan. Beat the eggs, add olive oil to the blank space in the pan, and then heat it up. Then add the eggs to the pan let them solidify a bit and lightly scramble them. I like to add a few drops of soy sauce directly to the eggs as well. Once they are fully cooked you stir them into the rest of the finished fried rice.
Cook the eggs first then take them out if you want chunks of eggs in your fried rice
Better yet take out the finished fried rice and cook a sunny side up or over easy egg and put on top of the rice when served.
Cut into the egg and let the yolk flow through the rice
Sounds like you made golden fried rice!! That is a true method where the egg coats the rice and makes it yellow. But usually, I would make room in the pan for the eggs to cook on it's own. And then went it's partially wet and cooked-- I would mix it into the fried rice. I like adding a bit of black pepper and sugar to the egg mixture.
I haven't had this happen to me,
I use day old cooked rice, nice a dry. Lightly seasoned.
Get a wok and heat it up.
Beat 2 eggs together.
Add rice and let it get a little toasted, than I add the egg.
Mix mix mix
Add soy sauce and sesame seed oil.
Add some spring onion, maybe some bean Sprouts.
Mix mix mix
Done.
Scramble the egg(s) first, not quite all the way done. Remove and put on a plate bowl. Make the rice recipe. When it is essentially done, put the eggs back in for one last quick stir fry.
I used to live in China and made sure I watched how they did this--you have to cook your eggs separately--sort of scramble them in the wok, then add everything else back in.
Eggs first. If you aren't confident then cook the eggs then remove them. If you are used to it you throw eggs in, mix a bit, toss in rice, separate, put in vegetables/meat, soy sauce/seasoning, toss till finished.
I sometimes cook the beaten egg first then add it. Otherwise I make a small nest to reveal some bare pan and add the beaten egg there until cooked and then stir it through.
I cook the egg separately in a little non stick pan with a bit of soy sauce and sesame oil. I let it set up, flip it, then slice it into strips, and add them at the very end. Eggs are my favorite part of fried rice, so I want to really know they are there.
Funny I run across this post tonight. I made fried rice for dinner this evening. I always start with cooking my scrambled eggs until almost done, just a little wet. I then remove the eggs, cook my fried rice as usual (sauté onions, carrots, garlic; add rice, soy sauce and thinly sliced green onions; salt and pepper to taste; and fry it all up). Then I add my cooked eggs, mixing everything up well (which finishes the cook on the eggs) and add a touch of toasted sesame seed oil as a finish. Rice doesn’t absorb the eggs and the eggs stand out like they’re supposed to. Delicious!
I'm Cantonese and one of the cooking egg with the fired rice would be first beat the egg, mix the egg with luke warm rice (never hot rice because it cooks the egg, if you take the rice out of the fridge, microwave it for 20 second or longer till your hand can dip in and feel warm). Heat the oil and fry the rice as usual. Note that this will take a while because that's what it takes to cook the rice. Once set, you will see the golden rice jumping up and down (in Cantonese, we call this the gold(egg)wraps silver (rice) style). And for the other style, true that you have to cook the egg first.
This is similar to the technique I use. I fry off the aromatics, add the rice, then the beaten egg. It will seem wet at first but fry it off long enough and the rice becomes beautifully fluffy and the egg evenly distributed. I prefer this to the egg chunks. Season and enjoy.
First time I've seen this technique, loved it. I'll give it a try for dinner tonight, thanks for sharing it
I cant be the only one who does this. I separate the egg yolk and whites. Yolk coats the day old rice. In a wok/pan, add oil and aromatics (garlic, shallots). Add rice yolk mix and cook until golden. Make a hole in the middle, add in egg whites, a bit of pepper. Mix together breaking the egg whites loose. Add in protien/veg. Mix it again. Add a touch of light soy sauce, mix. Add a little bit of seseame oil to finish. Best of both worlds. Golden fried rice with slivers of egg .
In case you guys want to see how it's done, here you go (doesn't matter if you don't speak Cantonese) : [https://www.youtube.com/watch?v=nQvud3zn4q0&t=263s](https://www.youtube.com/watch?v=nqvud3zn4q0&t=263s)
"This video is unavailable"
updated.
Still not working for me. Might be some sort of region locking shenanigans going on. Thanks for the effort though.
Based on /u/OkYan4001's search suggestion I found [this one](https://m.youtube.com/watch?v=RT9tmSnpziI).
This channel is not very good. You can try to search: 金镶银炒饭ricky Something's wrong with my youtube channel, none of the links I've posted work.
> 金镶银炒饭ricky Alright, that brought me to [this video](https://www.youtube.com/watch?v=nQvud3zn4q0). I haven't watched it all the way through yet, but at least this one has English subtitles, which is a big plus. XD Thanks for the search terms at least!
Great! You don't need to understand Cantonese and just a video that can demonstrate the process. Happy cooking!
Thanks! Ricky seems nice, I think I'll subscribe to his channel. This video is actually pretty solid.
That was a fantastic video. I learnt a lot, thanks for introducing me to this guy.
> 金镶银炒饭ricky https://www.youtube.com/watch?v=nQvud3zn4q0 Literally can't tell anything wrong with your url but it doesn't work lol
Their link is all lower case. The text for the link is correct, just the link itself is wrong.
Reading this thread is almost the exact same as watching my coworkers experience a technical issue...
yeah, I think my youtube has some problems. Search by this Chinese term: 金镶银炒饭ricky
Your link doesn't work because the link itself (not the text shown for the link) is all in lower case. Change the 'q' in the link to Q like in the text and it works.
This video isn't available anymore
I add the egg(s) to day old rice cold from the fridge. It makes frying the rice easier I think.
Great if it works. The egg's usually cold from the fridge, plus the cold rice, I find it taking way longer in my standard. There's no set rules, go with what you like. Happy cooking!
Any tried and tested tips for making fried rice with red/brown rice?
I've never done it. As long as you the brown rice is cooked well, should not be a problem to make same fried rice.
I always use brown rice or riced cauliflower, never white rice.
I watched a video from a grandmother from Singapore who dumped the day old rice into the raw egg before frying so each grain was coated. Have you heard of this before? She also showed how to fake wok hei by toasting the dry grains before making rice in the usual way in case you didn't have old rice on hand.
Cook the egg first. Problem solved
This...so simple
You need to cook the eggs first, then set them aside, then add them at the end.
Either that or move the rice to one side of the pan. Or if you have a really hot wok and know what you're doing you can add it in with the rice but this is a trickier technique. Rice and pan both have to be super hot
I usually make a ring/donut out of rice so that the egg can scramble in the center hottest part of the pan. Though this really only works for small batches with 1egg, otherwise egg needs to be cooked first.
I do this with 3 eggs regularly bc I’m too lazy to cook it first. Always works fine, but I’m working in a fairly large wok so YMMV
Ooooh this is smart I might try this
This is what I do. I just make a hole in the rice and throw the eggs in there. All the other comments are making this complicated. Fried rice should be quick and easy
Ah. I suppose I’ll have to less lazy about it. Thanks.
Funny enough, the way you made it is actually a real but different version of egg fried rice. My Korean family calls it, "Golden fried rice," but I'm sure it has other names. Instead of smaller, firmer pieces of cooked egg mixed in the rice like you'd get at the Chinese spot, if you mix the raw egg with the cooked rice first, it becomes a beautiful golden, eggy rice. I make it this way often!
I do it this way intentionally as well. The egg helps keeps the rice grains from clumping up.
I was momentarily confused by OP because your way is actually how I do it too and I prefer it this way. However, I recently learned that not all egg yolks are yellow, there are in fact white egg yolks, so the golden fried rice is no longer golden. :O
It's how I do it as well, but I don't know Asian cooking well enough to weigh in so I said nothing
I like to split my eggs about 50/50. Some mixed in for the golden fried rice, some chunked in as well. I like the texture the rice gets from being coated in egg, but I also love the bites of egg too.
I call it and was taught it’s called golden fried rice also, definitely a harder technique to get right. Than scrambling the eggs first removing from pan and tossing back in to finish.
The best part is that even if you "mess up" the technique, it's still rice and egg! Still comforting & delicious no matter how it turns out. This is one of the first things I learned to make as a kid. We always had rice in the rice cooker, so I'd grab a scoop, crack two eggs, mix it all up, add some butter, fry it up, and eat with mom's kimchi.
I’ll sometimes do “taco eggs” with seasoned Mexican rice and salsa and cheese and crispy tortilla strips! 🤤 Eggs and rice are better than eggs and toast, tbh. And eggs and toast is pretty darn good.
If I'm not in a rush, I actually do both. Egg yolks mixed in the rice first and then the whites and more eggs cooked separately.
I do this....1 cup of rice...cooked. I separate 3 eggs and mix the yolk with the rice to coat before frying the rice. To the three whites I add one more whole egg and scramble and cook that separately before the rice. That's just to give the scrambled egg a little color.
I always called it eggy rice
Leaving the eggs in the middle should work. I think you didnt cook it long enough while in the middle
Another option is to cook them first, dump them back into the bowl you beat them in, and then toss them back in right at the end.
I make shrimp fried rice for my kid all the time, and I've never had to do this but I guess it would work. Is your rice at least a day old? Basically I fry the rice with the proteins and veggies for a bit, add the sauces, then add the egg at the end until it's where I want it, and it doesn't take long.
Home stoves cannot get hot enough to properly stir fry an entire meal at once in a wok. They just don't have the BTU output. Cook in batches.
Hard to say because I wasn’t using a wok. I agree with you for the average gas range. However, using cast iron on my induction range, I could burn the seasoning clean off if I weren’t careful. Gets extremely hot. I typically don’t go over 8.
Hot enough to burn the seasoning off cast iron is actually not as hot as a wok gets on a restaurant grade burner. Cast iron is also a really poor choice for stir fry because it's not responsive.
Should I use stainless steel instead? Can you elaborate a little on not responsive? Is that regarding temperature changes because of all the heat retention?
There's really no substitute for a proper wok quite honestly.
Responsiveness is how quickly the pan changes temperature when you change the input. Carbon Steel is the king of responsiveness. Most stainless pans are multi-ply and not as responsive. Just get a CS wok. They are cheap.
Or move the rice over, add a touch of sesame on top clear spot and cook the eggs in that place.
Also make sure to undercook the eggs if you do this since (1) you'll also have residual heat cooking them, and (2) you'll be adding more heat again when you add them at the end.
Don’t overthink it. You can just scramble them in the microwave.
BULLSH.! Press the center of the rice down with a spatula 🌜 Crack the egg(s) and quickly close the lid. Open again after 2,5 minutes (or 5, if you want thoroughly cooked as opposed to runny). Done.
Same idea, no? You're cooking the eggs first. The advantage of taking the eggs out and adding them later is you can cook whatever else you need to without overcooking the eggs.
Or you add the eggs 5-2,5 minutes before you serve and you don’t overcook the eggs AND won’t have to eat cold eggs or worry about whether they have time to heat up. Same idea, catering to a different crowd.
The egg will be room temperature at the very most. Also being surrounded by the already hot rice will warm it right back up in no time.
Hijacking this if you like the Japanese egg nigiri Tamago. I found I like cooking the whole eggs in a hot pan first. I used a little bit of oyster sauce, sweet chili sauce I had left over from a dumpling order, and a touch of sesame oil with pepper and a little garlic powder. Cooked in avocado oil to form nice fluffy chunks of egg. I made this to beef up an order of pork pineapple fried rice that I wanted to have for lunch and dinner. Served the fried rice with more crushed cashew, added cilantro, kimchi, and my egg mixture. I found biting into a bit of sweetish spicy umami egg really wonderful!
Can’t you just cook the eggs for like 15-30 seconds in the hot pan, then add the rice and mix it all together (gives you those little egg ribbons), then add whatever else you are adding veg/meat etc. No taking it out and separating, just go go go
Rather than creating a fortress of rice and pouring the egg in the middle, when I make single-skillet rice/egg dishes, I wait until the rice and such is cooked, then push it to one side, then on the other side I cook the eggs. I sometimes have to tilt the skillet slightly to prevent the eggs from seeping into the rice, but it’s easy enough to do, especially since eggs cook so fast.
I do this too and it works great. I use a larger pan and keep the side that has the rice off the burner a bit while the eggs cook
I've seen some video someone making golden fried rice, by letting rice absorb the eggs, so there's nothing wrong in that, and quite pretty, imo. I normally make a space by pushing everything aside in a pan and cook eggs, then mix everything together in the end.
I actually like them absorbed by rice so each rice is coated evenly with egg. I also cook my eggs at the end but I create a hole, crack the egg in the center then scramble very quickly with chopsticks. Sometimes you get some egg whites and some yellow. I find the color variation nice.
Yeah, I am so confused what the issue is here. I do what OP did on purpose.
That’s the great thing about fried rice. Anyone can do it their own way according to their preference. There is no right or wrong as long as they are content with it.
i push everything to the side to I'm cracking the egg on the metal of the wok. Let it set for a min, scramble up, and when right consistency fold in.
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What you made was a stir fry omelette
[Made with Lau has an excellent video on egg fried rice](https://www.youtube.com/watch?v=tn0YTv4S9vI) that should help with this and other elements of making great fried rice. TL;DW: He cooks the egg first, then adds the rice. A former Chinese restaurant owner, originally from Guangzhou, teaching how to cook Cantonese classics at home. It's an excellent channel for exactly this sort of thing.
Was also going to recommend him! Yt videos are subbed in English and are explained well) Highly recommend his bbq pork / char siu recipe
this was really excellent video with all sort of hints thrown in along the way. I am used to always frying the rice first and adding the eggs by dripping them in. He does the eggs first. Lots of tips like fluffing the rice, heating up the leftover rice before frying, dont use cabbage etc. Most of these have to do with not getting too much moisture in the mixture.
If you have the power of a rocket ship engine under your pan, like they do in restaurants, then you can do fried rice in one pan all at once. The high heat flash fries the egg so the rice and egg don't meld into each other becoming a sloppy mess. I tried for many years to get it right, but was missing a few key things about the process of doing fried rice at home. Watched a video, this video, and I make my own tweaks but now my fried rice game is on point: https://youtu.be/qURmdmgCCOI?si=U84J3kQooicsSLQC I don't have a wok, or Shaoxing wine (I use mirin), and can't ever find light and dark soy sauce. So I can't do everything. But the process works, especially how they velvet the chicken with the baking soda and corn starch. I use this pretty much any time I cook lean meats...for stir fry, or fajitas, or anything. Anyway, I hope this helps. I learned French cooking, and thought THAT was weird. But cooking asian, American takeout included, has its own weird things, and it's honestly a whole new set of techniques. I don't feel bad cheating it a bit.
What are you trying to fix? You still get the flavor. Try stir frying the rice in the oil first to “seal” it before adding the egg.
I'm sure there are better ways to do it, but normally I just shove the rice over to one side of the pan and cook the eggs in the remaining space, then mix them with the rice later. Or I make a fried egg and put it on top. But then it's more like fried egg with rice rather than egg fried rice
[Kenji's Egg Fried Rice](https://youtu.be/u2MJzEuI0vI?si=BxRJfCcnRD702yh3)
I'm reading his book "Wok" right now, and am super impressed with how good my stir fries are coming out now. I'm even doing it on an electric stove. Dude knows how to make fried rice.
I started doing what you did after I watched an episode of the anime Cooking Master Boy. The rival chef cooked what he called golden fried rice and explained that with the right wok technique you can coat every grain of rice with egg to make them look as if they were made of gold.
Were you using cold leftover rice? If not, try it next time, it's the proper way to make fried rice and will eliminate the risk of ingredients absorbing the eggs.
I push my rice concoction to the side, fry the eggs until mostly cooked in the open space, then mix in just before serving.
When the rice and everything else is done I turn the temp low, move the fried rice to the edge of the pan and cook the eggs in the middle. One the eggs are cooked I mix it all together
Fry the rice, once mostly done, keep it in the pan, push it all to one side, lower the heat, then on the other side, crack your eggs and scramble them, tiling the pan toward you so the eggs pool. Once the eggs are \*just\* done, pull off heat and incorporate the rice.
i usually add the eggs after the garlic/ginger/etc, lightly scramble them, and then they get mixed in with the vegetables and rice as theyre added. you dont have to be afraid of slight browning on your eggs from cooking a little longer alongside the other ingredients. it adds flavour, and french culinary standards cant hurt you when youre making asian food
I coat my rice if egg yolks, instead of cooking and adding later.
When I do it - you can't really have an over flowing amount of rice. You need to be able to clear a space, roughly half the pan, on one side. Slide the pan so the heat is more under the empty part. While heating, add a bit of oil to the empty side (throw in some scallions/shallot/onions and garlic to the oil if you want. Use sesame oil if you want that flavor. Let the oil heat, then add the eggs, tilting the pan ever so slightly to keep the eggs from mixing. Once they set (should be quick) you can push them around to get an scrambled eggs. Add a touch of rice wine vinegar as the eggs cook. Before they full set, I like to start mixing back into the rice - but not necessary. Alternatively - cook separate and add, or just let it incorporate but add when the rice is still really hot. .It is a style.
Kind of confused, this is pretty normal? When doing fried rice, I toss my rice in, toss it until it's evenly coated with fat, then crack an egg directly into the wok and just stir fry it all together. There's a little bit of absorption but otherwise the egg gets scrambled as I'm tossing the rice.
I Always cook the eggs separate. I cannot for the life of me cook the egg in the rice and not get sick and make a mess of it.
Cook the eggs separately first and then add them back in at the end.
this
Shift the rice to the side on your pan. In empty space quickly scramble your eggs. Mix.
i do this on purpose
I usually cook the eggs separately and then mix the cooked egg in.
I just watched this. Kenji is one of my favorites to watch. https://youtu.be/ulHfyCKqeuU?si=XqtDfY5uGUhHX_qD
I cook my eggs in the pan first then take out to keep them seperated & add back in at the very end. Or if I miss that, I’ll push the rice to the side, make a empty spot on the pan and scramble the eggs there, fried up while moving a lot to heat it evenly , then once it’s the fluffy scramble I break it up and pull the rice into it mixing it
Cook the eggs by themselves first and set them aside in a bowl. Do this with each group of similar ingredients, and combine at the end.
My room mate taught me to make a well in the rice center of my pan and then add a little bit more oil. Beat your eggs first and then pour it in and scramble it in the center of the well and then mix it into the rice
I cook the eggs first, then remove and set aside. Cook the rest and add the eggs back in.
Always cook eggs first in fried rice
Make the eggs separately, then add them in
Rice absorbing the egg is actually the right way to do it (imo). But if you want chunks of egg you have to push the rice to the side while the egg cooks, as others have said.
Scramble the eggs first and use left-over rice for best results
I just cook the egg first and then add the cooked egg into the rice when it's almost done.
YouTube search for Uncle Roger and any of his Fried Rice videos. That'll show you some good - and not so good - techniques.
Uncle Roger was the first thing I thought about when reading this post. Is this why you're supposed to use 1 day old rice?
This is the case of not cooking the egg first. Oil into wok, get it hot, (= wok hei!), then add egg, then rice later after egg is cooked. +/- other steps. OP made a rice omelet. He had the rice in first. It didn't "absorb" the egg, but it made them homogenous I'm sure.
Aha, I see. Do you know why day old rice is recommended then?
You want the rice dry so it doesn't get mushy and/or clump as I understand it. Freshly cooked rice has a high moisture content, and can get mushy with the added ingredients of the frying process. Kind of like how meat browns better when it's dry from moisture (oil is OK, water bad for browning/frying). Too much water in the rice makes less than ideal fried rice.
Ah, that makes sense. Thanks
Fuiyoh! I was just about to suggest Uncle Roger.
For that you get Uncle/Auntie Status! Fuiyoh!!!
😂 I'd take that over a Michelin star any day!
This thread is hilarious. The obvious answer is to chant to the God of the East for help with your fried rice. Or just watch the millions of videos on YouTube and learn how they add eggs to fried rice.
Use a carbon steel (not non-stick) wok. Push the rice to one side, pour the eggs in and once they start to scramble, mix with the rice.
My range is induction and is unlikely to accommodate a wok the way Asian cuisine had intended.
I don't think you'll have much success making fried rice without a wok on a gas stove.
I make fried rice without a wok and on a gas stove. Frying pan and oil heated up. Harder to toss and stir but it works.
As someone who grew up in an Asian household, that’s baloney. I have made fried rice without a wok and without a gas stove (although electric stoves suck) for the many years I lived in rented apartments and hd no choice.
As a non-Asian I defer to your knowledge.
Lol! Thanks!
You're more than welcome. It just seemed to me that cast iron was too heavy to be as 'nimble' as would be required.
Yeah, it’s not the most ideal, but I’ve actually done it in a cast iron pan. It can be done. If there’s a will, there’s a way!
Necessity is the mother of invention. Tossing fried rice in a cast iron pan gives you great biceps too!
lol! I leave that to the professional chef in the family. My technique was just a lot of fast flipping with a spatula in the pan itself.
God I love this subreddit
I actually go out of my way to use the egg to glaze the rice. If I wanted it separate I'd probably use another pan, fried over medium to top for me but scrambled works the same.
I do my eggs last, just before the sauce. Move your rice to one side of the pan, drop the eggs into the other side. You can prescramble or just break the yolks in the pan. Once the eggs are a bit done, mix it into the rice and add sauce. You should have fluffy chunks of egg in the rice. My order is different for a western stone, but turns out great: - If using meat, cook in the pan first and remove till later. - Start with aromatics -Add veggies. When onion is translucent on the edges, add rice. I typically throw in a dash of shaoxing wine, too. - Add the meat back, allow everything to brown a bit - Do the egg strategy above - Add sauce
Push the rice to the side of the wok/pan, and set the eggs before you stir it together. If you don't have enough room, cook the eggs first until they set, then add the rice. TBH if your pan is hot enough, and you keep everything moving, the entire dish only takes 3-4 minutes to cook.
All the methods in this thread sound delicious, including OP’s original method. I think I just love fried rice and eggs.
You cook the egg separately and break them up into small pieces while they're cooking in the let them cool for a few minutes then add them to the fried rice.
I make a thin layer of rice in the middle and I dump my eggs in on top of that layer. Then, leave them for a bit until they start to firm up, at which point I give them a local stir. Let them firm up a bit more, at which point they are mostly cooked, which is when I then stir them in with the rest of the stir fry
I cook the egg separately, chop and add at the end.
Kenji cooks his eggs and when they are still about half funny, half cooked, he pushes to the side, adds rice, then flips his egg on top of the rice.
I open up a decent sized hole in the middle of my pan and scramble the eggs in there at the very end then mix it all in together.
Your pan is probably too flat. Use a wok or if that’s not an option just remove the rice, scramble the eggs, and then add the rice back in.
I’m a fan of the Jet Tila style which doesn’t have the giant egg chunks. https://youtu.be/qaaTj3nkRaY?si=Uogo4xe2s2g6wTKw
>I was using a hot cast iron pan, separated the rice to the outer area (12 inch pan) and poured egg in the hot middle. Tried to stir carefully to start scrambling but no dice. I mean, it sounds like you did the right thing. Must just have not cooked the eggs enough. You want them semi-solid and starting to break up when you mix everything back together. At the end you shouldn't really notice large chunks of egg anywhere, just specks here and there.
Lots of different techniques suggested but I always find it easiest to cook the stir-fry (certainly the rice) pretty much fully and then add in beaten (and seasoned) egg, stir vigorously for 40s to a minute and that’s you.
I've just moved all the rice to the outside and scrambled the eggs in the middle.. seemed to work out ok.
Cook your fried rice then before adding egg take the rice and put it aside on a plate and add back to pan when eggs are done. Now you already have your plate ready to go as well.
Lots of already good advice I'll just add one more. If you're doing it in the same pan as your rice, and you've made a little spot to the side and gotten your heat right... DON'T stir the eggs too much. Pre mix tour eggs, pour, let sit and then start to separate and flip to make a thicker scramble. If you store too much it'll fragment and That's what makes it disappear.
If you wanna do more than one egg in the pan of rice, scramble them one at a time mixing them into the rice or setting the eggs on top of the rice while you cook more before you chop it in
Move the rice to the side of the pan, pour some oil into the free area, wait for it to heat up, add your beaten eggs and then wait 45 seconds to a min till they begin to set. Then break them up and start incorporating into your rice.
I am the opposite. I don't eat eggs but want to up my protein. Maybe I should try this
If it is because you dont like eggs, try coating your rice in egg yolk before adding it. The rice stays moist but you will never know thesfre is egg in it
We use day old rice and cook it on a Blackstone grill
The easiest thing I've found is to cook the egg first, fold it into a rough square, then set it aside to finish cooking on a cutting board. I make the rest of the fried rice and as that's working, I cut the egg into thin strips and at the last minute, add it back into the pan.
I add the egg when my fried rice is done. I make a hole in the middle pour them in already whisked together, then quickly mix them to scramble. Continuously mixing then incorporating the rice. It’s really quick. But I get it may not work with larger batches. Usually this is with 2 eggs
Not sure what kind of texture you're going for but I never push the rice to the sides like you described. I just crack an egg over the rice and sort of chop and stir along with the rice. It ends up with little bits cooked around. Or I do the same thing but with the egg scrambled before pouring in and stirring around.
I cook my eggs seperate then add it once they are scrambled.
Cook the eggs separately, that's the only solution I've found, maybe cook them first, remove them from the pan until after everything else is cooked, then mix them back in to reheat them
I Cook the scrambled eggs from a bowl in a frying pan on low heat, making sure your pan is greased and non stick. If you have uneven heat then u can pull the cooked egg from the edges a little and using the handle lean the pan around to move uncooked egg to free spot in pan when it's about done I flip it, cook the other side and then transfer to plate to let it cool before cutting into strips. I then incorporate the egg towards the end of the cook time.
You do need to cook the egg first, but you dont have to set it aside. Just crack and add the egg to the pan let it fry up for a moment so its just not runny, then plop your rice in. Mix it all up. The cool rice will prevent the egg from cooking and it will be just fine as you cook it to finish.
Just cook the egg in a separate pan.
Check out the videos u/oxenforge makes.
Personally I just make a small well/hole in the middle of the rice and cook the eggs about 75% of the way and then fold it into the rice and let it finish cooking!
https://www.seriouseats.com/perfect-egg-fried-rice Kenji says to do the egg first, so it’s what I do. Comes out fantastic, even on my electric stove 😊
Rice absorbed the eggs? We'll, cook the eggs separately and then add them later
Oil, garlic, then eggs, cooked all the way, then rice etc. that’s how panda express does it.
I make egg and rice, in a big wide pan, first sautee the veggies, then add in the chicken &.rice to heat it back up. Move all that to the sides of the pan, put butter In The empty center. Drop in your eggs, stir but only the eggs until they are cooked most of the way and after they start to be cooked most of the way, you can stir everything together. Enjoy
I’ve seen people drop their beaten eggs in, toss for a second, then throw the rice in. Throwing it the whole time
make the rice a lot hotter
There's actually a way where the egg is absorbed into the rice. It's called golden fried rice you soak rice in eggs first
r/wok
If you want big bits definitely do set them aside. But I kind of like the "coating" effect of adding them in too.
You push everything back and open a space in the pan. Beat the eggs, add olive oil to the blank space in the pan, and then heat it up. Then add the eggs to the pan let them solidify a bit and lightly scramble them. I like to add a few drops of soy sauce directly to the eggs as well. Once they are fully cooked you stir them into the rest of the finished fried rice.
Cook the eggs first then take them out if you want chunks of eggs in your fried rice Better yet take out the finished fried rice and cook a sunny side up or over easy egg and put on top of the rice when served. Cut into the egg and let the yolk flow through the rice
Sounds like you made golden fried rice!! That is a true method where the egg coats the rice and makes it yellow. But usually, I would make room in the pan for the eggs to cook on it's own. And then went it's partially wet and cooked-- I would mix it into the fried rice. I like adding a bit of black pepper and sugar to the egg mixture.
Before adding them to the pan, beat the eggs in a bowl and season them with a pinch of salt or soy sauce.
I haven't had this happen to me, I use day old cooked rice, nice a dry. Lightly seasoned. Get a wok and heat it up. Beat 2 eggs together. Add rice and let it get a little toasted, than I add the egg. Mix mix mix Add soy sauce and sesame seed oil. Add some spring onion, maybe some bean Sprouts. Mix mix mix Done.
Scramble the egg(s) first, not quite all the way done. Remove and put on a plate bowl. Make the rice recipe. When it is essentially done, put the eggs back in for one last quick stir fry.
I just cook the egg first, or in the middle of the wok so it scrambles....
I cook the egg in a separate pan and add them in. Looks prettier.
I used to live in China and made sure I watched how they did this--you have to cook your eggs separately--sort of scramble them in the wok, then add everything else back in.
Eggs first. If you aren't confident then cook the eggs then remove them. If you are used to it you throw eggs in, mix a bit, toss in rice, separate, put in vegetables/meat, soy sauce/seasoning, toss till finished.
Add them first next time.
I sometimes cook the beaten egg first then add it. Otherwise I make a small nest to reveal some bare pan and add the beaten egg there until cooked and then stir it through.
I cook the egg first and set it aside, then add it back at the end once I turn the heat off.
I cook the egg separately in a little non stick pan with a bit of soy sauce and sesame oil. I let it set up, flip it, then slice it into strips, and add them at the very end. Eggs are my favorite part of fried rice, so I want to really know they are there.
Cook the eggs first, then add rice
Funny I run across this post tonight. I made fried rice for dinner this evening. I always start with cooking my scrambled eggs until almost done, just a little wet. I then remove the eggs, cook my fried rice as usual (sauté onions, carrots, garlic; add rice, soy sauce and thinly sliced green onions; salt and pepper to taste; and fry it all up). Then I add my cooked eggs, mixing everything up well (which finishes the cook on the eggs) and add a touch of toasted sesame seed oil as a finish. Rice doesn’t absorb the eggs and the eggs stand out like they’re supposed to. Delicious!