Egg Fried Rice

Course: Main Course

Cuisine: Chinese

4 cups Cooked rice
2-4 Eggs, (you can increase or decrease according to your preference)
3 tbsp Soy sauce
Salt to taste
3 Spring onion, chopped fine
Optional ingredients: Chili sauce, cut vegetables, other protein like chicken, tofu etc (See Notes)

Use cooked and cooled rice.
If using uncooked rice, cook it and cool it ahead of time. Ideally you should do it hours ahead of time, so that rice cools down well. If you don't have that much time, cook and then spread it around with a fork on a plate or a baking sheet to cool it down quickly.
Crack open the eggs into a bowl, add a little salt and beat them well using a fork. Keep aside.
Slice the green onion into small pieces and separate them into green and white sections.

Heat a large wok or a skillet.
Add a tablespoon of oil and swirl it around the wok.
Pour the egg into the wok and mix it around using a spatula till it is mostly cooked. Don't let the eggs change color.
Add a little more oil to the wok and make sure the wok is on high heat.
Add the rice and start mixing it with eggs using a spatula.
Sprinkle a little salt and the white part of the green onions. (Soy sauce also will add some salt if it is not low-sodium soy sauce.)
Keep on stirring the rice mixture in the high heat for 3-4 minutes.
Add the soy sauce to the rice and continue stirring for another minute or two.
Switch off and garnish with the green of the spring onion.
Cover and keep aside. Serve after 10-15 minutes.

Mix the cooled rice with the soy sauce and keep aside.
Heat a large wok or a skillet.
Add a tablespoon of oil and swirl it around the wok.
Pour the egg into the wok and mix it around using a spatula till it is mostly cooked. Don't let the eggs change color.
Add the rice+soy sauce and start mixing it with eggs using a spatula.
Sprinkle salt and the white part of the green onions. (Soy sauce also has will add some salt if it is not low-sodium soy sauce.)
Keep on stirring the rice mixture in the high heat for 3-4 minutes. The rice starts clumping up a little.
Switch off and garnish with the green of the spring onion.
Cover and keep aside. Serve after 10-15 minutes.

1-2 teaspoons of chili sauce can be added along with salt to the rice. Mix well into the rice.
If you are using vegetables or chicken, add it to the wok after cooking the eggs. Remove the eggs and cook the vegetables/chicken on high heat. Add the egg back along with rice and cook on high heat.