Easy Egg Fried Rice

Serves 1
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Directions

  1. 1Crisp the skin on a bone-in chicken thigh.
  2. 2Crisp the skin on a bone-in chicken thigh.
  3. 3Crisp the skin on a bone-in chicken thigh.
  4. 4Chop one green onion into three sections.
  5. 5Chop one green onion into three sections.
  6. 6Chop one green onion into three sections.
  7. 7Add chopped green onion, ginger, pre-soaked and pre-rinsed rice, homemade chicken stock, and a generous pinch of salt to a separate pot.
  8. 8Add chopped green onion, ginger, pre-soaked and pre-rinsed rice, homemade chicken stock, and a generous pinch of salt to a separate pot.
  9. 9Add chopped green onion, ginger, pre-soaked and pre-rinsed rice, homemade chicken stock, and a generous pinch of salt to a separate pot.
  10. 10Transfer the crispy chicken to the pot of rice.
  11. 11Transfer the crispy chicken to the pot of rice.
  12. 12Transfer the crispy chicken to the pot of rice.
  13. 13Toss on a lid and bring the pot to a boil.
  14. 14Toss on a lid and bring the pot to a boil.
  15. 15Toss on a lid and bring the pot to a boil.
  16. 16Once boiling, turn to a simmer and cover for 10 minutes.
  17. 17Once boiling, turn to a simmer and cover for 10 minutes.
  18. 18Once boiling, turn to a simmer and cover for 10 minutes.
  19. 19Chop a few shallots to about the same size as a cooked grain of rice.
  20. 20Chop a few shallots to about the same size as a cooked grain of rice.
  21. 21Chop a few shallots to about the same size as a cooked grain of rice.
  22. 22Mince garlic just a touch finer than the shallots.
  23. 23Mince garlic just a touch finer than the shallots.
  24. 24Mince garlic just a touch finer than the shallots.
  25. 25After the rice has cooked, turn off the heat and leave it with the lid on to steam for another 10 minutes.
  26. 26After the rice has cooked, turn off the heat and leave it with the lid on to steam for another 10 minutes.
  27. 27After the rice has cooked, turn off the heat and leave it with the lid on to steam for another 10 minutes.
  28. 28Thinly slice the whole green onion, from top to bottom.
  29. 29Thinly slice the whole green onion, from top to bottom.
  30. 30Thinly slice the whole green onion, from top to bottom.
  31. 31Crack two whole eggs into a bowl, then separate out one additional egg yolk.
  32. 32Crack two whole eggs into a bowl, then separate out one additional egg yolk.
  33. 33Crack two whole eggs into a bowl, then separate out one additional egg yolk.
  34. 34Whisk the eggs until fully combined.
  35. 35Whisk the eggs until fully combined.
  36. 36Whisk the eggs until fully combined.
  37. 37Remove all aromatics from the special rice.
  38. 38Remove all aromatics from the special rice.
  39. 39Remove all aromatics from the special rice.
  40. 40Add the rice to a sheet tray, spread it out evenly, and place it in the refrigerator, ideally overnight, to dry out.
  41. 41Add the rice to a sheet tray, spread it out evenly, and place it in the refrigerator, ideally overnight, to dry out.
  42. 42Add the rice to a sheet tray, spread it out evenly, and place it in the refrigerator, ideally overnight, to dry out.
  43. 43Coat your entire wok or pan with oil and heat it until it starts to smoke.
  44. 44Coat your entire wok or pan with oil and heat it until it starts to smoke.
  45. 45Coat your entire wok or pan with oil and heat it until it starts to smoke.
  46. 46Carefully pour the hot oil into a heatproof bowl.
  47. 47Carefully pour the hot oil into a heatproof bowl.
  48. 48Carefully pour the hot oil into a heatproof bowl.
  49. 49Turn the heat to about medium-medium-low.
  50. 50Turn the heat to about medium-medium-low.
  51. 51Turn the heat to about medium-medium-low.
  52. 52Add chicken fat to the pan.
  53. 53Add chicken fat to the pan.
  54. 54Add chicken fat to the pan.
  55. 55Immediately add garlic and shallots, mix them up.
  56. 56Immediately add garlic and shallots, mix them up.
  57. 57Immediately add garlic and shallots, mix them up.
  58. 58Cook shallots and garlic for about 30 to 45 seconds, scraping down the sides of the pan.
  59. 59Cook shallots and garlic for about 30 to 45 seconds, scraping down the sides of the pan.
  60. 60Cook shallots and garlic for about 30 to 45 seconds, scraping down the sides of the pan.
  61. 61Once aromatic, move the shallot and garlic off to the side and pour in your eggs.
  62. 62Once aromatic, move the shallot and garlic off to the side and pour in your eggs.
  63. 63Once aromatic, move the shallot and garlic off to the side and pour in your eggs.
  64. 64Cook the eggs for about 30 to 45 seconds to get them fluffy.
  65. 65Cook the eggs for about 30 to 45 seconds to get them fluffy.
  66. 66Cook the eggs for about 30 to 45 seconds to get them fluffy.
  67. 67Add the rice to the pan.
  68. 68Add the rice to the pan.
  69. 69Add the rice to the pan.
  70. 70Cook the rice for about 2 to 3 minutes, ensuring every individual grain is separate.
  71. 71Cook the rice for about 2 to 3 minutes, ensuring every individual grain is separate.
  72. 72Cook the rice for about 2 to 3 minutes, ensuring every individual grain is separate.
  73. 73Scrape all of the fried rice to the edge of the wok and tilt the pan so the flame hits mostly one edge.
  74. 74Scrape all of the fried rice to the edge of the wok and tilt the pan so the flame hits mostly one edge.
  75. 75Scrape all of the fried rice to the edge of the wok and tilt the pan so the flame hits mostly one edge.
  76. 76Pour soy sauce on the edge of the pan until it bubbles up, and add a splash of sesame oil.
  77. 77Pour soy sauce on the edge of the pan until it bubbles up, and add a splash of sesame oil.
  78. 78Pour soy sauce on the edge of the pan until it bubbles up, and add a splash of sesame oil.
  79. 79Mix the soy sauce and sesame oil into the rice, coating every grain evenly.
  80. 80Mix the soy sauce and sesame oil into the rice, coating every grain evenly.
  81. 81Mix the soy sauce and sesame oil into the rice, coating every grain evenly.
  82. 82Add in green onions and optionally a green chili.
  83. 83Add in green onions and optionally a green chili.
  84. 84Add in green onions and optionally a green chili.
  85. 85Mix once more for 30 seconds until the fried rice is done.
  86. 86Mix once more for 30 seconds until the fried rice is done.
  87. 87Mix once more for 30 seconds until the fried rice is done.
  88. 88Melt some butter in a separate pan.
  89. 89Melt some butter in a separate pan.
  90. 90Melt some butter in a separate pan.
  91. 91Once the butter is melted, crack in an egg.
  92. 92Once the butter is melted, crack in an egg.
  93. 93Once the butter is melted, crack in an egg.
  94. 94Immediately toss on a lid and let it cook to make a sunny side up egg.
  95. 95Immediately toss on a lid and let it cook to make a sunny side up egg.
  96. 96Immediately toss on a lid and let it cook to make a sunny side up egg.
  97. 97Pack the fried rice tightly into a bowl.
  98. 98Pack the fried rice tightly into a bowl.
  99. 99Pack the fried rice tightly into a bowl.
  100. 100Flip a plate over the top of the bowl to invert the rice onto the plate.
  101. 101Flip a plate over the top of the bowl to invert the rice onto the plate.
  102. 102Flip a plate over the top of the bowl to invert the rice onto the plate.
  103. 103Finish with a sprinkle of green onions and a fried egg on top.
  104. 104Finish with a sprinkle of green onions and a fried egg on top.
  105. 105Finish with a sprinkle of green onions and a fried egg on top.

Ingredients

  • bone-in chicken thigh
  • bone-in chicken thigh
  • bone-in chicken thigh
  • 1 green onion
  • 1 green onion
  • 1 green onion
  • ginger
  • ginger
  • ginger
  • pre-soaked and pre-rinsed rice
  • pre-soaked and pre-rinsed rice
  • pre-soaked and pre-rinsed rice
  • homemade chicken stock
  • homemade chicken stock
  • homemade chicken stock
  • pinch salt
  • pinch salt
  • pinch salt
  • shallots
  • shallots
  • shallots
  • garlic
  • garlic
  • garlic
  • 2 whole eggs
  • 2 whole eggs
  • 2 whole eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • oil
  • oil
  • oil
  • chicken fat
  • chicken fat
  • chicken fat
  • soy sauce
  • soy sauce
  • soy sauce
  • splash sesame oil
  • splash sesame oil
  • splash sesame oil
  • green chili (optional)
  • green chili (optional)
  • green chili (optional)
  • butter
  • butter
  • butter

Equipment

cutting boardpotlidsharp knifebowlsheet trayrefrigeratorwokpanpaper towelheatproof bowlwok spoon

Tips

  • Ensure leftover rice is nice and dry for a better fried rice.
  • Chop shallots to about the same size as a cooked grain of rice.
  • Mince garlic slightly finer than shallots.
  • Dry out cooked rice in the refrigerator, ideally overnight, to make it more similar to day-old leftover rice.
  • When making fried rice, if you have a wok, use a wok.
  • Heat oil in the wok until it smokes, then pour it off.
  • Cook shallots and garlic for 30 to 45 seconds, constantly scraping down the sides of the pan.
  • Cook eggs for about 30 to 45 seconds to get them nice and fluffy.
  • Cook rice for 2 to 3 minutes, ensuring every individual grain is separate and nothing clumps together.
  • Keep ingredients moving in the pan to ensure even cooking and prevent burning.
  • Pour soy sauce on the edge of the pan to let it bubble up before mixing it in.