Einsteiger
Korean
Kimchi Jjigae (Kimchi Stew)
Quelle: Traditionell
30 Min.3420 kcal
Laktosefrei🌶️🌶️
Egg Fried Rice
Day-old rice tossed hot and fast with egg, scallion and a whisper of soy — the ten-minute classic.
Quelle
Rezept von Chinese home kitchens · 🏠 Hausmannskost
Chinese home-style / 中式家常菜 — One of the most common home dishes across China, made to use up leftover rice; the famous Yangzhou style folds in egg, ham and vegetables, while this plain egg version is an everyday staple.
Zubereitung im Video · 3 Videos
⏱ 15 Min.🍽 2 Portionen🔥 430 kcal🇨🇳 China
Vegetarisch
Zubereitung
Break the cold rice apart with your hands so there are no clumps.
Heat the wok until it just smokes, add oil, and swirl to coat.
Pour in the beaten eggs, let them puff for a second, then add the rice on top and toss hard to coat every grain.
Keep the rice moving over high heat so it toasts rather than steams.
Splash the soy down the side of the wok, add white pepper and most of the scallions, and toss to combine.
Finish with the remaining scallion and serve at once.
💡 Tipps
- Cold, dry, day-old rice is non-negotiable — fresh rice steams and clumps.
- Get the wok truly hot before the oil goes in for that smoky 'wok hei'.
- Have everything prepped; the whole cook takes under three minutes.
Das könnte dir auch schmecken
Dieses Rezept teilen
Nachgekocht? Teile ein Foto in der Galerie.
Zeig dein Werk →