Adapted from The Fried Rice My Dad's Made Over 100,000 Times by Daddy Lau
1 made this·★ 4.0(1)
- Whakarite:
- 5min
- Tunu:
- 13min
- Tapeke:
- 18min
- Wāhanga:
- 4
egg fried ricefried rice
Ngā Kai
Serves 4
14 oz
uncooked jasmine rice
14 oz
water
1 oz
green onion
2 oz
carrot
4 oz
frozen corn and peas
4
large egg
0.5 tsp~
salt
0.3 cup
water
2 tbsp
oil
1 tbsp~
light soy sauce
1 tsp~
dark soy sauce
0.5 tsp~
salt
0.5 tsp
sugar
1 tsp
chicken bouillon powder
1 tbsp
oil
Tikanga
- Wash the rice three times, using fresh water after each rinse. While rice isn't very dirty, washing it removes excess starch so the grains aren't stuck together. Drain the rice thoroughly after the final rinse.
- Cut the green parts off of the green onions and dice into small pieces. Save the whites to use in another dish.
- Crack the eggs into a bowl. Season with the salt, then set aside.
- Once the rice is done cooking, leave it covered to steam for 2 additional minutes.
- Heat the wok on high and beat the eggs. Lower the heat to low and add the oil, spreading it all over wok surface to make sure it's well coated.
- You can plate the fried rice in two ways.
Oranga Kai
Nutrition per serving
Estimated| Calories | 109kcal |
| Protein | 7g |
| Carbohydrates | 7g |
| of which sugars | 2g |
| Fat | 6g |
| of which saturated | 1g |
| Fibre | 2g |
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
EggsGlutenSoy
Informational only — based on ingredient data. Does not account for cross-contamination.
A
