Egg Fried Rice

A nice and light Egg Fried Rice

Ingredients for Egg Fried Rice:

Rice – 2 Cups (Cooked)

Eggs – 2 (Room temperature)

Milk – 1 Tbsp (Room temperature)

Parsley – 1 Tsp (Optional)

Carrot – 1 (Finely chopped)

French beans – 4-5 (Finely chopped)

Spring Onion – 4-5 (Finely chopped)

Oil – 2-3 Tbsp

Ajinomoto, Salt & Pepper to taste.

Procedure - Egg Fried Rice:

Beat eggs in a bowl. Whisk in the milk, salt and parsley. Do not over whisk the eggs. Take a wide pan with 2 Tbsp oil on low heat and pour in the egg mixture. Make sure oil is not too hot when you put in the eggs. That will burn the eggs or turn them into dark golden brown which spoils the appealing sight of fried rice. Also, once you put in the egg mixture, do not stir it vigorously. Light and subtle folds and breaking it into desired smaller chunks is recommended.

Now put in the veggies (carrot, beans & spring onion) and let them fry for a minute. Fried rice is all about the colour. So make sure the colour and crunch of the veggies will retain as shown in the picture.

Put in the rice, 1 Tbsp oil, salt, ajinomoto and give it a good stir and let it fry for 1-2 minutes. Add pepper at the end, stir and taste for the balance of salt and ajinomoto. Serve hot and relish the delicious Egg Fried Rice.