Egg Fried Rice

20 mins
Serves 2
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Directions

  1. 1Rinse 1 cup of jasmine rice until the water runs clear.
  2. 2Rinse 1 cup of jasmine rice until the water runs clear.
  3. 3Rinse 1 cup of jasmine rice until the water runs clear.
  4. 4In a non-stick pot, add the rinsed rice and 2 tsp of vegetable oil. Mix well.
  5. 5In a non-stick pot, add the rinsed rice and 2 tsp of vegetable oil. Mix well.
  6. 6In a non-stick pot, add the rinsed rice and 2 tsp of vegetable oil. Mix well.
  7. 7Add 1 cup of water, stir and bring to a boil. Then, simmer on low heat for 10 minutes with the lid on.
  8. 8Add 1 cup of water, stir and bring to a boil. Then, simmer on low heat for 10 minutes with the lid on.
  9. 9Add 1 cup of water, stir and bring to a boil. Then, simmer on low heat for 10 minutes with the lid on.
  10. 10Once cooked, fluff the rice with a spatula and set aside to cool.
  11. 11Once cooked, fluff the rice with a spatula and set aside to cool.
  12. 12Once cooked, fluff the rice with a spatula and set aside to cool.
  13. 13Cut bacon into bite-size pieces and set aside.
  14. 14Cut bacon into bite-size pieces and set aside.
  15. 15Cut bacon into bite-size pieces and set aside.
  16. 16In a wok, add a tiny bit of oil to lubricate the surface.
  17. 17In a wok, add a tiny bit of oil to lubricate the surface.
  18. 18In a wok, add a tiny bit of oil to lubricate the surface.
  19. 19Add bacon to the wok and cook until golden brown.
  20. 20Add bacon to the wok and cook until golden brown.
  21. 21Add bacon to the wok and cook until golden brown.
  22. 22Add beaten eggs to the wok and cook until lightly browned, breaking into smaller pieces with a spatula.
  23. 23Add beaten eggs to the wok and cook until lightly browned, breaking into smaller pieces with a spatula.
  24. 24Add beaten eggs to the wok and cook until lightly browned, breaking into smaller pieces with a spatula.
  25. 25Add mixed vegetables to the wok and cook until soft.
  26. 26Add mixed vegetables to the wok and cook until soft.
  27. 27Add mixed vegetables to the wok and cook until soft.
  28. 28Add the cooled rice to the wok, and turn the heat to high to achieve the 'wok hei' effect.
  29. 29Add the cooled rice to the wok, and turn the heat to high to achieve the 'wok hei' effect.
  30. 30Add the cooled rice to the wok, and turn the heat to high to achieve the 'wok hei' effect.
  31. 31Add soy sauce, oyster sauce, and dark soy sauce. Mix until no white rice remains.
  32. 32Add soy sauce, oyster sauce, and dark soy sauce. Mix until no white rice remains.
  33. 33Add soy sauce, oyster sauce, and dark soy sauce. Mix until no white rice remains.
  34. 34Add diced scallions, mix, and taste before serving.
  35. 35Add diced scallions, mix, and taste before serving.
  36. 36Add diced scallions, mix, and taste before serving.

Ingredients

  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 2 tsp vegetable oil
  • 2 tsp vegetable oil
  • 2 tsp vegetable oil
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup mixed vegetables
  • 1 cup mixed vegetables
  • 1 cup mixed vegetables
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 3 slices bacon
  • 3 slices bacon
  • 3 slices bacon
  • 0.25 cup diced scallion
  • 0.25 cup diced scallion
  • 0.25 cup diced scallion
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp oyster sauce
  • 1.5 tbsp oyster sauce
  • 1.5 tbsp oyster sauce
  • 1.5 tsp dark soy sauce
  • 1.5 tsp dark soy sauce
  • 1.5 tsp dark soy sauce

Equipment

wokpot with glass lidspatula