How to Make EGG FRIED RICE Approved by Uncle Roger?

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Cook the rice a day ahead in a rice cooker or pot, using chicken stock in place of water, then cool it in the fridge in a sealed container.
2. Dice the shallot, thinly slice the garlic and chop the chilli.
3. Trim the ends off the spring onions and finely chop the rest.
4. Whisk the eggs with the extra egg yolks, then whisk in the sambal (2 teaspoons, or more for extra heat).
5. Heat a large wok over medium heat with a generous drizzle of vegetable oil, tilting it so the oil coats the sides. Heat until it starts to release a gentle smoke.
6. Pour off the oil into a separate bowl, then add about 2 tablespoons of fresh oil to the wok with the shallot and garlic. Sauté for no more than 2 minutes, stirring constantly.
7. Add the egg mixture and stir quickly, breaking it up with a stainless steel spatula, until cooked but still moist.
8. Add the rice (6 handfuls, or your desired amount), the fresh chilli and the shallot, and toss well.
9. Sprinkle with black pepper, then add soy sauce and sesame oil and mix well.
10. Add 2 heaped tablespoons of MSG and mix again.
11. Turn off the heat once everything is well combined, and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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