Egg Fried Rice is a simple yet classic Chinese food staple dish, it is one of the comforts that really hit home when you need it to. This is our version of the Chinese dish and bring it to you to be able to cook in your kitchen. This is Tim's favorite K&T Chili Oil pairing!
Ingredients
(makes 2-3 servings)
2C Day Old Cooked White Rice Japanese or Korean Medium Grain Best
2 Eggs Scrambled in bowl
1 Tbsp Lite Soy Sauce
1 Tsp Ground White Pepper Powder
Dice White Onions
Diced Green Onions
Neutral Oil (Canola, Grapeseed, Saffflower, etc)
Salt to taste
Pepper
Directions
Part 1
Start up heavy-bottomed pan (Cast-Iron, Carbon Steel is best) on medium-high heat
Lightly oil pan when up to temperature and add eggs to scramble, remove from pan once cooked
Part 2
Add a little more oil and then add diced white onions, cook until translucent. While onions cook break up white rice by hand for easier cooking
Part 3
Throw white rice into pan, stir, break up chunks into individual grains as best as possible. Let rice sit 5 mins or so and stir once in a while
Part 4
Throw in soy sauce, white pepper powder combine fully with rice. Return scrambled eggs into rice, garnish with green onions and top with desired amount of K&T Kitchen Chili Oil!! :D