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A few comforts are as simple and satisfying as egg fried rice. It's the sort of dish a chef will admirefor the technique, a home cook will love for the ease, and anyone will enjoy for its rich, savorygoodness. Egg fried rice is not just a side dish, it is the savior of weeknight dinners that gives anew life to leftovers. I've learned from my time in kitchens that the trick to fried rice is balance:preserving the integrity of each and every grain, drawing out the flavour from simple ingredients,and bringing together the eggs, aromatics, and rice to create something that tastes more like a mealthan a side dish. This recipe isn't hard. It's comforting and familiar. But with a few kitchen tricksfrom the pros - hot wok, rapid movement, mindful seasoning - you can whip up egg fried rice thattastes like a fancy dinner out and just like a home-cooked meal. So today, we'll explore technique,ingredients, variations and a recipe for this classic comfort food. What Makes Great Egg Fried Rice? Ingredients On the surface, egg fried rice is very simple. Yet, to achieve great restaurant-style egg fried rice,which is light and fluffy, with the grains of rice still intact and the egg scrambled in soft stripes,there are a couple of things to keep in mind. Chefs frequently talk about how, "Fried rice is madethe day before." This is because fried rice is made with day-old, chilled rice. Warm rice is too wetand mushy, and tends to stick together. But cold rice has dried out and allows the grains to separatein the wok. Now, the eggs technique. It sounds counter-intuitive, but you're not scrambling eggsfor breakfast, you're making thin ribbons of egg to mix with the rice. So you cook the eggs justuntil they're done, then take them out and stir them back in so they reheat. Lastly, it takes heat tomake good egg fried rice. The heat from a wok, or the hottest skillet you own, gives fried rice thattoasty taste known as wok hei (the smoky, seasoned scent from take-out fried rice). You canachieve a similar effect by cooking with high heat and tossing the ingredients. For optimal taste and texture, use fresh and few ingredients: 3 cups cold cooked white rice 3 large eggs 3 tablespoons vegetable, canola or peanut oil 2–3 tablespoons soy sauce 1 teaspoon sesame oil 3 cloves garlic, minced 4 scallions, sliced (greens and whites separated) ½ cup peas or other vegetables (optional) Salt and pepper to taste Optional ingredients: white pepper, oyster sauce, chili crisp, gingerThis may be a humble list, but it creates a fragrant and flavourful stir-fry. Equipment You Need A wok is the perfect vessel to create plenty of surface and ensure quick and even cooking, but alarge nonstick or stainless-steel skillet will do if you don't have one. It's essential that the pan isvery hot so that the eggs sizzle. You will also need a spatula (one that's flexible or has a slightcurve is best) and a bowl for whisking the eggs. Step-By-Step Instructions Prep the riceStart prepping the rice before turning on the stove. Make sure all the clumps are broken up so therice cooks through. If it's clumped, rub it to separate. Whisk the EggsAdd a little salt and beat the eggs. This little bit of seasoning will ensure the eggs are moresatisfying and well-rounded in the final result. Heat the WokHave your wok or frying pan really hot. Then add 1 tablespoon of oil, swirl it around and add theeggs. Cook for a few moments, then scramble them, just to curdle. Don't overcook them. Whenthey're just set, transfer to a plate. Stir-Fry AromaticsPut the wok back on high heat and add another tablespoon of oil. Add garlic and white scallions.Stir briskly - aromatics burn easily but give you that amazing smell. Add the RiceNow add the rice to the wok, spreading it out to toast slightly. Don't stir too quickly, as this willhelp to build the flavour (20-30 seconds). Then stir-fry to warm the rice and get a bit of crunch onthe individual grains. Season WellPour soy sauce in a ring around the wok, so it sizzles when it falls back into the wok. This willcaramelise it instead of making the rice soggy. Add sesame oil, salt, pepper and optional spices. Add Veggies (If Using)Now is the best time to add peas or mixed vegetables if using. Peas can be added frozen; they'llthaw quickly. Return the EggsReturn the scrambled eggs to the wok; break them up with a spatula. They should ribbon and mixwith the rice. Final TossSeason with the green scallions, taste and add salt. More flavour from soy sauce. Want morerichness? Add another splash of sesame oil. Prefer more brightness? Add extra scallions. Eat whilestill sizzling and fragrant. Chef Tips & Tricks Use Day-Old RiceI mean, this is the commandment for fried rice. If you don't have leftovers, spread the rice on abaking sheet and refrigerate it for 20-30 minutes.Don't Overcrowd the PanIf you have a large batch, cook it in two batches. The rice will cool the pan and become mushy.Cook FastThis is a dish of speed. Have everything nearby and be vigilant. Keep the heat high.Taste ConstantlyTasting is the chef’s style. Season until it sings. Add Variety Egg fried rice can be an excellent way to use up leftover chicken, shrimp, pork, tofu, or even steaktips. But egg fried rice is all about simplicity.Extra Recipe Section: Chili-Garlic Egg Fried RiceFor a spicy kick and a bit of adventure, give this quick alternative a try, which adds chili, garlic,and other spices. Ingredients: https://youtu.be/msviiEqTP2I?si=TDnOHihddiETDdVW  3 cups chilled rice 3 eggs 2 tablespoons oil 1 tablespoon chilli crisp or chilli-garlic sauce 4 cloves garlic 2 tablespoons soy sauce 1 teaspoon sesame oil Scallions to finish Directions: Scramble the eggs and remove from heat. In a saucepan, heat the oil, add garlic and stir until fragrant. Stir in chili crisp to bring out the taste. Add rice, soy and sesame oil. Stir in eggs and scallions. Add salt to taste and serve hot.It's easy to make and has a ton of flavour - a great option if you want some spice. Serving Ideas Egg fried rice is great with all sorts of other dishes: pan-fried dumplings, stir-fried vegetables,sesame chicken, teriyaki salmon, soup, the list goes on. For a lighter option, it's great with acucumber salad made with rice vinegar and sugar.For garnish, try: Fresh scallions Toasted sesame seeds A spoonful of chili crisp Or even a fried shallot crunchThese garnishes give it a restaurant feel. Conclusion This egg fried rice is a classic recipe that is technical but also comforting. A few pantry items anda hot skillet are all you need to produce something rich, satisfying and downright comforting. Fromthe simplicity of eggs and scallions to the creativity of extra vegetables, proteins, and seasonings,fried rice is a dish to enjoy time and time again. It's adaptable, it's a great way to use leftover rice,and it's comforting. So grab your wok, cook up some cold rice, and savour this chefly yetcomforting recipe, one bite at a time.