Golden Egg Fried Rice
This recipe was adapted from the Joyce Chen Cook Book, authored by Joyce Chen. Each batch is enough for one hungry person or two moderately hungry people.
Servings: 2
Ingredients
- 1 large or jumbo egg
- 1 scant tablespoon chopped green onion
- ¼ teaspoon MSG, ½ teaspoon mushroom seasoning, or 2 teaspoons nutritional yeast powder (Nooch)
- ½ teaspoon fine sea salt
- ¼ teaspoon dry sherry or Shaoxing rice wine, or ½ teaspoon Bragg Liquid Aminos, if you’re using Nooch
- Brimming 2 cups cooked long-rain rice, at room temperature
- 1 to 1 ½ tablespoon neutral oil or bacon drippings
Instructions
- In a bowl and with a fork, beat together the egg, green onion, MSG (or other flavor enhancer), salt, and sherry (or Bragg). Add the rice and stir vigorously to combine well.
- Heat a medium (10-inch) well-seasoned carbon steel wok or skillet, or nonstick pan over medium-high heat. Add the oil (or bacon dripping). When shimmering, dump in the rice. Stir and fold constantly for 3 to 4 minutes to cook evenly and separate the grains. The rice will be sticky and clump together at first but eventually separate. When the grains have separated and are pale yellow, you’re done! Serve on a plate to share or in individual bowls.
Notes
When doubling this recipe, use a large (12-inch skillet) to cook and you'll need to keep stirring for 8 to 10 minutes total.
Adapted from Joyce Chen Cook Book (Lippincott, 1962)
