Directions
- 1Cook rice using a rice cooker.
- 2Put cooked rice into a tray, and let it cool down within 90 minutes. The quicker the better.
- 3Cover the tray with tin foil and refrigerate overnight.
- 4Uncover rice, and add a couple of drops of dark soy, some light soy (optional), a pinch of salt and a pinch of MSG.
- 5Mix all together.
- 6In a hot wok with veg oil, add one beaten egg and stir to make ribbons.
- 7When the egg is seared, add the rice.
- 8With the back of your ladle, knock the rice down to get rid of lumps and help the rice get that char flavor.
- 9Add more salt and MSG.
- 10Mix it in, knock it down, let it sit for another 20-30 seconds and then cook it till it's piping hot.
- 11Plate it up.
Ingredients
- 1 serving rice
- 2 drops dark soy
- 0 light soy
- 1 pinch salt
- 1 pinch MSG
- 1 beaten egg
- 0 veg oil
Equipment
rice cookertraytin foilwokladle
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