Break the eggs into a bowl, add the salt and pepper and gently mix with a fork. Heat a wok or frying pan and add 2 tablespoons of oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not dry. Remove them to a plate. Wipe out the pan with paper towel to remove any egg. Add the last 2 tablespoons of oil to the pan. Add the cold rice. Stir-fry for a few minutes, using a spatula or long cooking chopsticks to keep the grains separated. Add the spring onions and stir. Add the soy sauce sauce and stir vigorously until every grain is coated in soy sauce. Return the egg to the pan and heat through, still stirring. Serve immediately.
This recipe calls for soy sauce, you can do it without and certainly, if you want a more authentic fried rice then don't use ite. However, when you don't have access to the kind of intense heat of a chinese kitchen, it replaces some of the flavour you would usually get from flame cooking. You can use oyster sauce instead of soy sauce. If you want to add more ingredients to fried rice, for example mushrooms, prawns, onions, garlic, ginger, chicken, then you can adapt this recipe. Fry the additional ingredients seperately in another pan, then add them to the finished cooked rice. Or you can fry them in the wok after you have removed the egg. Just clean the pan, add some more oil, fry everything until it is cooked, cooking the foods that will take longer first, then add the rice.
Fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables. In this and other fried-rice recipes, the cooked rice must be chilled to prevent its grains from sticking. To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight. Ready you are Fried Rice Please visit in the site www.indomunch.com for extra details.
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