recipe of egg fried rice by sanjeev kapoor,recipe of egg fried rice in malayalam,simple recipe of egg fried rice

Anyone can make Chinese egg fried rice, a simple stir fry.However, traditional methods need to be followed in order to achieve a light, airy, and flavorful cake.
a bowl of egg-fried rice from China.
I didn't realize how important egg fried rice is on Chinese restaurant menus outside of China until I started living abroad.However, I comprehend why it is so popular.Egg fried rice is much more appealing to people who don't like to eat plain rice as a staple because the stir-frying process and seasonings make rice taste much better.
How to Make Top-Notch: This dish is so easy to make at home.A few common ingredients and a few minutes of quick stir-frying are all you need.But Chinese banquets occasionally include this humble dish as well.You'll appreciate it more as a delicacy than a common dish when it's prepared with care and skill.


Using a spoon, scooping out the egg fried rice.
What makes high-quality egg fried rice unique?It has two main characteristics:
Fluffy.Instead of being stuck together, rice grains are well separated.The texture is described as "al dente."It doesn't taste too wet or dry.
Light.It has a flavor that is balanced and subtle due to the use of simple seasonings.Additionally, there is no greasy aftertaste.When paired with other heavily seasoned savoury dishes, this is especially critical.
The good news is that you can make it at home to the same level as a restaurant.Continue reading to learn all the strategies that will assist you in achieving the objective.
Ingredients for egg fried rice are listed below.
What you need is as follows:
Eggs, lightly beaten, cooked and chilled white rice, finely chopped scallions and garlic, light soy sauce, sesame oil, salt, and white pepper, neutral cooking oil (olive oil is not suitable). You may have seen egg fried rice recipes that call for a complicated collection of ingredients to make a sauce.It really is not necessary.As I made sense of before, the customary variant has a fairly light taste.The flavor base is provided by salt and pepper.Sesame oil is added to soy sauce for additional aroma and umami flavor.


🛎 Note:You can substitute gluten-free soy sauce or tamari for the light soy sauce in this recipe to make it gluten-free.
It goes without saying that the rice is the most crucial component of this dish.The remaining 10% depends on the method of frying, which I will discuss in subsequent sections. If you get it right, you will almost certainly achieve the highest possible fluffiness.
WHAT KIND OF RICE SHOULD BE USED? You can use either long grain or short grain rice, but I prefer jasmine rice, which is used in most fried rice dishes.It has a fluffier texture than the shorter-grain variety, which is more starchy; however, it is excellent for congee preparation.It also has a pleasant aroma to me.Basmati rice, which isn't used in Chinese cuisine, could be used in this dish as well.
packed with cooked rice.
Because it must be cooked rice, Chinese home cooks, like my parents, would only make egg fried rice when they had leftover rice from a day earlier.If you don't have cooked rice on hand, make rice pilaf instead of using raw rice for Chinese-style fried rice.
When it comes to plain steamed rice, I prefer it to be soft and a little bit sticky. However, it shouldn't be overly sticky.However, if I cooked rice with the intention of frying it the following day, I would make it dry.Rice grains won't stick together in a messy mess that's hard to separate this way.
IT WORKS BEST WHEN CHILLED
After the cooked rice is totally cooled, store it in the cooler until you're prepared to broil.Grain dehydration and firming are aided by refrigeration.There will be fewer chances for the fried rice to become clumpy or soggy.Make sure to release the grains however much as could be expected with a spoon or fork just before you start pan-searing.
PROVEN TIPS:Check out my post on Three Ways to Cook Rice on the Stove if you want to go the extra mile and consistently make the fluffiest fried rice.It introduces a steaming technique that produces the ideal rice for fried rice (you don't even need to chill it in the fridge). You can use a steamer basket or a strainer to steam the rice.
THE STIR-FRYING PROCEDURE Because this is a quick stir fry, you must have all of the ingredients ready (washed, chopped, and measured) before turning on the stovetop.
STEP 1:SCRAMBLE THE EGGS
scramble eggs in oil.