Simple Egg/Rice Stir-Fry

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Revision as of 13:26, 12 November 2008 by Jiran (Talk | contribs) (Fixed some formatting and clarification)

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Recipe originally submitted to GBSFood by Meruh, Submitted here by JohnnyTruant.

After seeing all these way too delicious cooking threads knowing that I am way to lazy to cook some of what has come through (no offense, it looks yummy), I decided to contribute with a very simple Egg/Rice Stir-Fry recipe.

First get your ingredients (Serves 1):

  • 2-3 Eggs
  • 1 bowl of cooked rice

Eggsrice1.jpg

Optional: Salt, Pepper

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First, start heating up the pan. Medium heat is good because you don't want to over cook your eggs.

Ovenargghh.jpg

When the pan is warm (not hot, warm) pour some vegetable oil (or whatever is your preference for eggs) and lube up the pan.

Panoil.jpg

When the pan is well lubricated, crack two eggs ONLY into the pan (the third one is for later) and begin to cook them over-easy.

Overezmm.jpg ^^ This is usually the point where I flip the eggs over, when they are still runny.

When your eggs are the same runny texture on both sides

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Turn the heat down

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And add your rice to the mix and start breaking the rice up.

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Start breaking the yokes into the rice and stir the whole shit up.

Mmmeggs.jpg Mmmeggs2.jpg

Once everything is fully blended, crack that third egg on top of what you've got in the pan.

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Let it sit for about a half a minute, then break that egg yolk up and mix it all together.

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By now your rice mix should have a consistency which looks like a pile of snot. Now is the time to add however much salt and pepper you like. I tend toward way too much of both, but to me and my high tolerance for salt, it's yummy.

Looksgood.jpg

Mix it up a few times, letting it sit between stirring. When your rice looks greasy and not snotty, it's finished and ready to go onto/into the plate/bowl.

Plated.jpg

Don't forget to turn off the stove!

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To make this recipe more healthy, just use common sense: add vegetables, use less eggs, use grain/white rice or brown rice. In this case I used all white rice, which isn't exactly healthy, but delicious nevertheless.

  • I recommend using fresh sticky rice. Today I used rice that had been sitting out and probably was a day old. There's nothing wrong with day old rice, but mixing everything will be easier with sticky rice, because the older the rice is, the less tendency it has to break up well.

Also, sorry for the blurriness of some of the pictures. My allergies have been rampant and I'm on medication.