You can cook fried rice with just about any ingredients, and making them with eggs is the simplest way. But taking your fried rice to another level requires some tricks.
The choice of rice can make a huge difference: try cooking it with long-grain rice, a type of rice mostly used in southern China and Southeast Asia. It’s less sticky than short-grain rice and helps fluff up your fried rice.
Adding ingredients like shrimp gives your rice that extra umami as well. And just a splash of Shaoxing wine will enhance the taste of your shrimps.
To make it shine like the fried rice you see in movies, soak the rice with beaten eggs before cooking.
This recipe is part of the Goldthread series “A Basic Chinese Dish'' that teaches you how to cook classic, simple dishes from China that are so easy to make, they’re like learning your ABCDs.
Cut the backs of the peeled shrimp to devein them.
Season the shrimp with salt, white pepper, grated ginger and Shaoxing wine. Set the shrimp aside to marinate for 10 minutes.
While waiting for the shrimp to be ready, crack the eggs into a medium-sized bowl, season with a little salt and beat.
Add in the leftover rice and mix well with the eggs.
Heat oil in a large pan or wok and fry the shrimp until they are cooked. Set the shrimp aside.
Fry the chopped scallion in some oil in the same pan.
Add in the egg and rice mixture, and stir fry on medium heat until fluffy and dry.
Season with soy sauce (or salt).
Add in the shrimp and mix well.
Sprinkle over more chopped scallions (spring onions) and serve.