How to make a perfect egg-fried rice using the stir-fry technique?

Question

Want perfect egg-fried rice? Learn the best rice type, stir-fry order, and egg technique for fluffy results.

Answer 1

To make perfect egg-fried rice using the stir-fry technique, use day-old cold rice, a very hot wok, cook ingredients in stages, and toss vigorously to combine everything evenly.

Detailed Explanation:

Perfect egg-fried rice is all about texture and flavor, and the stir-fry technique is ideal for it:

1. Day-Old Cold Rice is Essential: This is arguably the most crucial tip. Freshly cooked rice is too moist and will lead to a mushy, clumpy fried rice. Day-old (or even 2-day-old) cold rice loses moisture and becomes firm, allowing for individual grains to separate and crisp up in the wok. Break up any clumps before you start.
2. Hot Wok, Hot Oil: Heat your wok or large skillet over high heat until it's smoking. Add your high smoke point oil and let it get shimmering hot. High heat is vital for char and preventing sticking.
3. Cook Ingredients in Stages:
   • Proteins: If using meat (chicken, pork), cook it first until almost done, then remove and set aside.
   • Eggs: Push everything to one side of the wok, add a little more oil, and scramble 1-2 eggs quickly until just set, then break them into smaller pieces and push aside.
   • Aromatics: Add minced garlic, ginger, or chilies to the hot spot in the wok and stir-fry for 15-30 seconds until fragrant.
   • Harder Vegetables: Add diced carrots, peas, or bell peppers and stir-fry for 1-2 minutes.
4. Add Rice: Add the cold rice to the wok. Break it up with your spatula and toss constantly, pressing down occasionally to get some crisping. Stir-fry for 3-5 minutes until heated through and slightly toasted.
5. Re-add Proteins and Sauce: Add back any cooked proteins and a prepared stir-fry sauce (soy sauce, a dash of sesame oil, optional oyster sauce, etc.). Toss vigorously to combine, ensuring every grain of rice is coated.
6. Finish: Stir in any quick-cooking ingredients like green onions or leafy greens. Toss for another 30 seconds and serve immediately.

Pro Tip:

To achieve restaurant-quality fried rice, make sure you don't overcrowd the wok. Cook in batches if necessary, especially if you're making a large quantity. Overcrowding drops the temperature and prevents the rice from frying properly.