Hey there! Today I’ll be making two types of egg fried rice. Whether you fancy something quick or really try and impress your friends and family with a high level Egg fried rice, I’ll be showing you some tips and tricks, sharing different techniques in which you can apply to making the best fried rice. Enjoy!

Beginner:
Rice 300g
Egg 1
Spring onions 1
Light soy sauce
Salt

Advanced:
Rice 300g
Egg 3
Garlic 2 cloves
Spring Onions 1
Lard 1/2 tsp
Light Soy Sauce
Salt, Chicken Powder

1. 2 Separate egg yolks to one egg
2. Separate spring onion greens from white (white first then green at the end)
3. Mince up garlic
4. Mix rice with lard
5. Drop egg mixture in high volume of oil and heat. Stir vigorously.

Separating the spring onions:
If you can, you should separate the white parts and the green parts of your spring onions when making fried rice. This is because the white can build up flavour early, whereas the greens are quite soft and delicate, therefore should be added at the very end just before serving, as a garnish.

Making the shredded egg (蛋丝 DanSi)
Adding extra yolk to your egg, beating it and “shredding it” in the wok separating with plenty of oil creates what we called DanSi, which is essentially shredded egg. Applying shredded egg into your egg fried rice will make it a lot nicer and golden looking, becoming more presentable and tastier.