The history of egg fried rice is not entirely clear. Fried rice itself is a dish that originated in China, and it is believed that egg fried rice may have originated there as well. One theory suggests that fried rice was first created during the Sui dynasty in China (581-618 AD), while others believe it may have originated during the Song dynasty (960-1279 AD). It is said that fried rice became particularly popular during the Ming dynasty (1368-1644 AD), when it was served as a breakfast dish. Over time, the dish spread to other parts of Asia and beyond, and variations of it have been developed in different regions and cultures.

Prep Time15 minsCook Time10 minsTotal Time25 mins

AuthorPeterYields2 ServingsCategoryRice, Vegetarian

Ingredients

Name: Egg Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 cup Rice; 1 Egg; Seasoning; 1 tsp Soy Sauce; 1 dash Fish Sauce; Vegetable; 1 Spring Onion; Broccoli; Green Bean

1 cup Rice(cooked leftover)

1 Egg(beaten)

Seasoning

1 tsp Soy Sauce

1 dash Fish Sauce(optional)

Vegetable

1 Spring Onion(sliced)

Broccoli(optional substitute)

Green Bean(optional substitute)

Directions

Choice of pan is very important. I’m using cast iron wok. Heavy metal heats to very high temperature, which is required for this recipe.

If you are using frozen produce, like broccoli, unfreeze on hot wok for 1 minute or so, then set ingredient aside.
Add oil to hot wok. Once almost smoking, place beaten egg in middle.
Fry till set, flip halfway. Set on edge. Add rice in middle, place egg on top.
Cut and beat egg with the spatula till well incorporated in to rice.

Maintain heat, you don’t want things to burn, but maintain high temperatures. Rice needs to fry.

Add seasoning from the edge of pan, it should sizzle. Incorporate well.
Lastly add vegetable, mix and immediately serve.