Yangzhou-style egg fried rice is a classic Chinese dish made by stir-frying cold rice cooked 1 day earlier with egg, carrot, and peas over high heat. This nut-free recipe makes a hearty addition to a brunch spread.
Heat half the cooking oil in a skillet, add the beaten egg, break it into large pieces, and cook for 2 minutes. Set aside.
Add the remaining oil and sauté the carrot and peas over high heat for 5 minutes.
Add the cold rice and stir-fry over high heat for 6 minutes, breaking up the grains. Return the egg to the pan and add the soy sauce and sesame oil.
Garnish with scallions and serve hot.
Use cold, precooked rice; hot rice can become mushy when stir-fried. Keep the pan over high heat, since low heat will soften the rice and make it sticky. Allergens: contains egg and soy (soy sauce). Also check the soy sauce label for gluten; ingredients may vary by product.
Bezelye yerine editör notundaki gibi mısır kullandım ve tabağa gerçekten hafif bir tatlılık kattı, 4 kişilik porsiyonu ailem bu versiyonda klasik halinden daha çok sevdi.
Mısırlı versiyon gerçekten sevilen bir alternatif, isterseniz ikisini yarı yarıya karıştırarak hem tatlılığı hem klasik dokuyu bir arada yakalayabilirsiniz.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
