Egg Fried Rice
Below is a MRR and PLR article in category Master Series -> subcategory Recipes.
Egg Fried Rice
Discover the Simple Delight of Egg Fried Rice
Summary
After careful consideration, I've chosen to share a beloved and straightforward recipe: Egg Fried Rice. It holds a special place in my heart as it was the first dish I learned to cook when I was just 11 years old. Not only is it satisfyingly simple, but it's also a staple in many Chinese restaurants and takeaways.
Ingredients
- 2 cups cold cooked rice
- 2 eggs, lightly beaten
- 4 shallots, thinly sliced
Seasoning
- 1 teaspoon light soy sauce
- Salt and pepper to taste
Garnishing
- Chopped spring onions
- Sliced cucumbers and tomatoes
Method
1. Heat 1-2 tablespoons of oil in a wok and fry the shallots until fragrant and light brown. Remove the fried shallots and set aside.
2. With the oil still hot, add the rice to the wok and stir-fry thoroughly. Add the seasoning and continue to stir-fry for about 3 minutes.
3. Pour in the beaten eggs and fry until cooked through. The rice should be evenly coated with a yellowish-brown hue.
4. Sprinkle the fried shallots over the rice. Serve with a garnish of spring onions, cucumbers, and tomatoes.
Enjoy this no-frills Egg Fried Rice, perfect for two people!
You can find the original non-AI version of this article here: Egg Fried Rice.
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