Egg Fried Rice

Serves 1
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Directions

  1. 1Crisp up the skin on a bone-in chicken thigh in a pan.
  2. 2Crisp up the skin on a bone-in chicken thigh in a pan.
  3. 3Crisp up the skin on a bone-in chicken thigh in a pan.
  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 green onion sections to a separate pot.
  8. 8Add green onion sections to a separate pot.
  9. 9Add green onion sections to a separate pot.
  10. 10Add ginger to the pot.
  11. 11Add ginger to the pot.
  12. 12Add ginger to the pot.
  13. 13Add pre-soaked and pre-rinsed rice to the pot.
  14. 14Add pre-soaked and pre-rinsed rice to the pot.
  15. 15Add pre-soaked and pre-rinsed rice to the pot.
  16. 16Add homemade chicken stock to the pot.
  17. 17Add homemade chicken stock to the pot.
  18. 18Add homemade chicken stock to the pot.
  19. 19Add a generous pinch of salt to the pot.
  20. 20Add a generous pinch of salt to the pot.
  21. 21Add a generous pinch of salt to the pot.
  22. 22Transfer the crispy chicken thigh to the pot of rice.
  23. 23Transfer the crispy chicken thigh to the pot of rice.
  24. 24Transfer the crispy chicken thigh to the pot of rice.
  25. 25Place a lid on the pot and bring it to a boil.
  26. 26Place a lid on the pot and bring it to a boil.
  27. 27Place a lid on the pot and bring it to a boil.
  28. 28Once the rice comes to a boil, turn it to a simmer and cover for 10 minutes.
  29. 29Once the rice comes to a boil, turn it to a simmer and cover for 10 minutes.
  30. 30Once the rice comes to a boil, turn it to a simmer and cover for 10 minutes.
  31. 31Chop a few shallots into small pieces, similar in size to a cooked grain of rice.
  32. 32Chop a few shallots into small pieces, similar in size to a cooked grain of rice.
  33. 33Chop a few shallots into small pieces, similar in size to a cooked grain of rice.
  34. 34Mince garlic finely, slightly finer than the shallots.
  35. 35Mince garlic finely, slightly finer than the shallots.
  36. 36Mince garlic finely, slightly finer than the shallots.
  37. 37Turn off the heat for the rice and leave it with the lid on to steam for another 10 minutes.
  38. 38Turn off the heat for the rice and leave it with the lid on to steam for another 10 minutes.
  39. 39Turn off the heat for the rice and leave it with the lid on to steam for another 10 minutes.
  40. 40Thinly slice green onions, using the whole green onion from top to bottom.
  41. 41Thinly slice green onions, using the whole green onion from top to bottom.
  42. 42Thinly slice green onions, using the whole green onion from top to bottom.
  43. 43Crack two whole eggs into a bowl.
  44. 44Crack two whole eggs into a bowl.
  45. 45Crack two whole eggs into a bowl.
  46. 46Separate one additional egg yolk into a separate bowl.
  47. 47Separate one additional egg yolk into a separate bowl.
  48. 48Separate one additional egg yolk into a separate bowl.
  49. 49Whisk up the eggs until they are fully combined.
  50. 50Whisk up the eggs until they are fully combined.
  51. 51Whisk up the eggs until they are fully combined.
  52. 52Remove all aromatics (chicken, green onion, ginger) from the cooked rice.
  53. 53Remove all aromatics (chicken, green onion, ginger) from the cooked rice.
  54. 54Remove all aromatics (chicken, green onion, ginger) from the cooked rice.
  55. 55Add the cooked rice to a sheet tray.
  56. 56Add the cooked rice to a sheet tray.
  57. 57Add the cooked rice to a sheet tray.
  58. 58Spread the rice out evenly on the sheet tray.
  59. 59Spread the rice out evenly on the sheet tray.
  60. 60Spread the rice out evenly on the sheet tray.
  61. 61Place the rice in the refrigerator, ideally overnight, to dry out.
  62. 62Place the rice in the refrigerator, ideally overnight, to dry out.
  63. 63Place the rice in the refrigerator, ideally overnight, to dry out.
  64. 64Coat your wok or pan entirely with oil.
  65. 65Coat your wok or pan entirely with oil.
  66. 66Coat your wok or pan entirely with oil.
  67. 67Heat the oil until the pan starts to smoke.
  68. 68Heat the oil until the pan starts to smoke.
  69. 69Heat the oil until the pan starts to smoke.
  70. 70Carefully pour the hot oil off into a heat-proof bowl.
  71. 71Carefully pour the hot oil off into a heat-proof bowl.
  72. 72Carefully pour the hot oil off into a heat-proof bowl.
  73. 73Turn the heat to about medium-medium low.
  74. 74Turn the heat to about medium-medium low.
  75. 75Turn the heat to about medium-medium low.
  76. 76Add chicken fat to the wok.
  77. 77Add chicken fat to the wok.
  78. 78Add chicken fat to the wok.
  79. 79Immediately add garlic and shallots to the wok.
  80. 80Immediately add garlic and shallots to the wok.
  81. 81Immediately add garlic and shallots to the wok.
  82. 82Mix the garlic and shallots, cooking them for about 30 to 45 seconds.
  83. 83Mix the garlic and shallots, cooking them for about 30 to 45 seconds.
  84. 84Mix the garlic and shallots, cooking them for about 30 to 45 seconds.
  85. 85Move the shallot and garlic mixture off to the side of the wok.
  86. 86Move the shallot and garlic mixture off to the side of the wok.
  87. 87Move the shallot and garlic mixture off to the side of the wok.
  88. 88Pour in your whisked eggs, and cook them until they are fluffy, about 30 to 45 seconds.
  89. 89Pour in your whisked eggs, and cook them until they are fluffy, about 30 to 45 seconds.
  90. 90Pour in your whisked eggs, and cook them until they are fluffy, about 30 to 45 seconds.
  91. 91Add the dried rice to the wok, ensuring you hear crackling and popping.
  92. 92Add the dried rice to the wok, ensuring you hear crackling and popping.
  93. 93Add the dried rice to the wok, ensuring you hear crackling and popping.
  94. 94Cook the rice for about 2 to 3 minutes, making sure every individual grain is separate and nothing clumps together.
  95. 95Cook the rice for about 2 to 3 minutes, making sure every individual grain is separate and nothing clumps together.
  96. 96Cook the rice for about 2 to 3 minutes, making sure every individual grain is separate and nothing clumps together.
  97. 97Scrape all of the fried rice to the edge of the wok.
  98. 98Scrape all of the fried rice to the edge of the wok.
  99. 99Scrape all of the fried rice to the edge of the wok.
  100. 100Tilt the pan so the flame is hitting mostly one edge of the pan.
  101. 101Tilt the pan so the flame is hitting mostly one edge of the pan.
  102. 102Tilt the pan so the flame is hitting mostly one edge of the pan.
  103. 103Pour your soy sauce onto the edge of the pan so it bubbles up.
  104. 104Pour your soy sauce onto the edge of the pan so it bubbles up.
  105. 105Pour your soy sauce onto the edge of the pan so it bubbles up.
  106. 106Add a little splash of sesame oil.
  107. 107Add a little splash of sesame oil.
  108. 108Add a little splash of sesame oil.
  109. 109Mix the rice and sauces, trying to coat every grain of rice evenly.
  110. 110Mix the rice and sauces, trying to coat every grain of rice evenly.
  111. 111Mix the rice and sauces, trying to coat every grain of rice evenly.
  112. 112Add in your green onions.
  113. 113Add in your green onions.
  114. 114Add in your green onions.
  115. 115Optionally, add a green chili.
  116. 116Optionally, add a green chili.
  117. 117Optionally, add a green chili.
  118. 118Mix once more for 30 seconds.
  119. 119Mix once more for 30 seconds.
  120. 120Mix once more for 30 seconds.
  121. 121Melt some butter in a separate pan.
  122. 122Melt some butter in a separate pan.
  123. 123Melt some butter in a separate pan.
  124. 124Crack an egg into the melted butter.
  125. 125Crack an egg into the melted butter.
  126. 126Crack an egg into the melted butter.
  127. 127Immediately toss a lid on the pan and let it cook to create a perfect sunny-side-up egg.
  128. 128Immediately toss a lid on the pan and let it cook to create a perfect sunny-side-up egg.
  129. 129Immediately toss a lid on the pan and let it cook to create a perfect sunny-side-up egg.
  130. 130Pack the fried rice tightly into a bowl for plating.
  131. 131Pack the fried rice tightly into a bowl for plating.
  132. 132Pack the fried rice tightly into a bowl for plating.
  133. 133Flip a plate over the top of the bowl.
  134. 134Flip a plate over the top of the bowl.
  135. 135Flip a plate over the top of the bowl.
  136. 136Invert the bowl and plate to transfer the rice onto the plate.
  137. 137Invert the bowl and plate to transfer the rice onto the plate.
  138. 138Invert the bowl and plate to transfer the rice onto the plate.
  139. 139Finish with a sprinkle of green onions on top of the fried rice.
  140. 140Finish with a sprinkle of green onions on top of the fried rice.
  141. 141Finish with a sprinkle of green onions on top of the fried rice.
  142. 142Place the fried egg over the top of the fried rice.
  143. 143Place the fried egg over the top of the fried rice.
  144. 144Place the fried egg over the top of the fried rice.

Ingredients

  • 1 unit green onion
  • 1 unit green onion
  • 1 unit green onion
  • unit ginger
  • unit ginger
  • unit ginger
  • unit pre-soaked and pre-rinsed rice
  • unit pre-soaked and pre-rinsed rice
  • unit pre-soaked and pre-rinsed rice
  • unit chicken stock
  • unit chicken stock
  • unit chicken stock
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • units shallots
  • units shallots
  • units shallots
  • units garlic
  • units garlic
  • units garlic
  • 2 units eggs
  • 2 units eggs
  • 2 units eggs
  • 1 unit egg yolk
  • 1 unit egg yolk
  • 1 unit egg yolk
  • units oil
  • units oil
  • units oil
  • units chicken fat
  • units chicken fat
  • units chicken fat
  • units soy sauce
  • units soy sauce
  • units soy sauce
  • units sesame oil
  • units sesame oil
  • units sesame oil
  • 1 unit green chili
  • 1 unit green chili
  • 1 unit green chili
  • unit butter
  • unit butter
  • unit butter

Equipment

wokpotcutting boardknifespatulasheet trayheat-proof bowlsmall bowlspoonplatechopstickstongs

Tips

  • The goal with chopping shallots is to chop them to about the same size as a cooked grain of rice.
  • Use a sharp knife for chopping shallots and garlic to avoid crying.
  • When chopping garlic, mince it a touch finer than the shallots.
  • To dry out the rice and make it similar to day-old leftover rice, spread it out evenly on a sheet tray and place it in the refrigerator, ideally overnight.
  • When cooking fried rice, if you have a wok, use a wok.
  • The first step in a wok is to coat your entire wok or pan with oil and heat it until it starts to smoke.
  • Once the oil starts to smoke, carefully pour it off into a heatproof bowl. You are done with that oil.
  • When cooking the aromatics, you don't want to burn anything. These will cook for about 30 to 45 seconds.
  • Always scrape down the sides of the pan when cooking aromatics.
  • For the eggs, you want to get them nice and fluffy and cook them for about 30 to 45 seconds.
  • When adding rice, you should immediately hear a crackling and popping sound if your pan is at the correct temperature.
  • When cooking rice, make sure every individual grain of rice is separate; don't let anything clump together.
  • Keep things moving at a high heat when cooking the rice; do not let anything burn.
  • Before adding soy sauce, scrape all the fried rice to the edge of the wok and tilt the pan so the flame is hitting mostly one edge of the pan. Then pour the soy sauce on the edge of the pan so it bubbles up.
  • It's fun to try to flip your fried rice into your wok spoon and then spoon that onto your plate, although it takes a lot of hand-eye coordination.
  • For plating, pack the fried rice tightly into a bowl, flip a plate over the top, and then quickly invert it onto the plate.
  • Finish with a sprinkle of green onions and an optionally fried egg.