[{"data":1,"prerenderedAt":192},["ShallowReactive",2],{"guide-egg-fried-rice":3},{"id":4,"title":5,"aliases":6,"art":10,"body":11,"cook":142,"description":143,"difficulty":144,"equipment":145,"extension":157,"family":158,"meta":159,"navigation":160,"nonstick":161,"path":162,"photo":134,"prep":163,"region":164,"related":165,"seo":169,"servings":66,"slug":170,"sources":171,"status":181,"stem":182,"texture":183,"tools":186,"wait":190,"__hash__":191},"guides\u002Fguides\u002Fegg-fried-rice.md","Egg fried rice",[7,8,9],"dan chao fan","蛋炒饭","fried rice","friedrice",{"type":12,"value":13,"toc":133},"minimark",[14,19,47,51,62,71,80,89,106,121],[15,16,18],"h2",{"id":17},"ingredients","Ingredients",[20,21,22,26,29,32,35,38,41,44],"ul",{},[23,24,25],"li",{},"450 g cooked long-grain rice, about 150 g uncooked, refrigerated overnight",[23,27,28],{},"3 large eggs",[23,30,31],{},"3 tbsp neutral oil",[23,33,34],{},"2 spring onions, whites and greens sliced separately",[23,36,37],{},"1 tbsp light soy sauce",[23,39,40],{},"½ tsp salt, plus a pinch for the eggs",[23,42,43],{},"¼ tsp ground white pepper",[23,45,46],{},"½ tsp sesame oil",[15,48,50],{"id":49},"method","Method",[52,53,58],"cook-step",{"cue":54,"diagram":55,"number":56,"title":57},"Single grains, with no hard clumps left.","chop","1","Break up the cold rice",[59,60,61],"p",{},"Rub the cold rice between your fingers to break up the clumps. Cold, day-old rice has dried slightly, so it fries without turning mushy.",[52,63,68],{"cue":64,"diagram":65,"number":66,"title":67},"Large soft curds that still look slightly wet.","stir","2","Scramble the eggs",[59,69,70],{},"Beat the eggs with a pinch of salt. Heat 1 tbsp oil in the wok over high heat until it shimmers. Pour in the eggs, push them around for 30–40 seconds until just set, then tip them into the bowl.",[52,72,77],{"cue":73,"diagram":74,"number":75,"title":76},"The grains jump in the pan and start to toast in spots.","fry","3","Fry the rice",[59,78,79],{},"Add the remaining oil and the spring onion whites. After 10 seconds, add the rice. Spread it out, let it sit for 20 seconds, then toss. Repeat for 3–4 minutes until every grain is hot.",[52,81,86],{"cue":82,"diagram":83,"number":84,"title":85},"The rice is evenly coloured, with pieces of egg and green onion throughout.","assemble","4","Season and return the egg",[59,87,88],{},"Add the soy sauce, salt and white pepper and toss for 1 minute. Return the eggs and spring onion greens, breaking the egg into pieces, and toss for 30 seconds more. Turn off the heat, stir in the sesame oil and serve.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[15,94,92],{"id":95},"equipment-heat",[59,97,98],{},"Fried rice wants high heat and room to toss. A carbon-steel wok on gas is the classic setup. On induction or electric, a wide flat frying pan works better than a round wok because more of it touches the heat; fry in two batches if your pan is under 28 cm. On electric, preheat for longer, since the ring is slow to recover after the rice goes in.",[59,100,101,105],{},[102,103,104],"strong",{},"Nonstick:"," Works, but don't preheat a nonstick pan empty on high heat. Add the oil first and use moderate-to-high heat.",[90,107,109,112,115],{"title":108},"Troubleshooting",[15,110,108],{"id":111},"troubleshooting",[59,113,114],{},"Mushy, sticky rice means the rice was warm or freshly cooked, or the pan was crowded. Rice sticking to the pan means the pan wasn't hot enough before the oil and rice went in. Bland rice usually needs more salt, not more soy sauce.",[59,116,117,120],{},[102,118,119],{},"Food safety:"," Cool cooked rice quickly and refrigerate within 2 hours. Use it within 3–4 days and fry it until steaming hot all the way through.",[90,122,124,127,130],{"title":123},"About this version",[15,125,123],{"id":126},"about-this-version",[59,128,129],{},"A plain Chinese home-style egg fried rice. Some cooks pour the raw egg over the rice instead, to coat each grain; scrambling the egg first and adding it back keeps larger, softer pieces. Peas, diced ham or shrimp can go in with the rice.",[59,131,132],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":134,"searchDepth":135,"depth":135,"links":136},"",2,[137,138,139,140,141],{"id":17,"depth":135,"text":18},{"id":49,"depth":135,"text":50},{"id":95,"depth":135,"text":92},{"id":111,"depth":135,"text":108},{"id":126,"depth":135,"text":123},8,"Cold cooked rice stir-fried over high heat with scrambled egg and spring onion, so the grains stay separate.","Easy",[146,149,151,153,155,156],[147,148],"induction","steel",[150,148],"gas",[152,148],"electric",[147,154],"nonstick",[150,154],[152,154],"md","Around the world",{},true,"Works, but don't preheat a nonstick pan empty on high heat. Add the oil first and use moderate-to-high heat.","\u002Fguides\u002Fegg-fried-rice",5,"China",[166,167,168],"tomato-and-egg-stir-fry","egg-drop-soup","firm-scrambled",{"title":5,"description":143},"egg-fried-rice",[172,175,178],{"title":173,"url":174},"The Woks of Life — egg fried rice","https:\u002F\u002Fthewoksoflife.com\u002Fegg-fried-rice\u002F",{"title":176,"url":177},"USDA FSIS — leftovers and food safety","https:\u002F\u002Fwww.fsis.usda.gov\u002Ffood-safety\u002Fsafe-food-handling-and-preparation\u002Ffood-safety-basics\u002Fleftovers-and-food-safety",{"title":179,"url":180},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fegg-fried-rice",[184,185],"Tender","Fluffy",[187,188,189],"Wok or 28 cm frying pan","Wok spatula or flat wooden spatula","Small bowl","Cooked rice chilled overnight","X8t9UQVKlUocGqRb_WqINSSIKHax0lbcwZQvPrt2G_w",1791339489905]