Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Egg Fried Rice
Day-old rice tossed hot and fast with egg, scallion and a whisper of soy — the ten-minute classic.
Source
Recette de Chinese home kitchens · 🏠 Cuisine maison
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.
Watch it being made · 3 videos
⏱ 15 min🍽 2 portions🔥 430 kcal🇨🇳 Chine
Végétarien
Étapes
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.
💡 Astuces
- 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.
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