In China, the staple food of southerners is rice. Most of the time we have rice for lunch and rice for dinner. Although the dishes are different every day, the constant is rice. In rural areas, if a family cooks too much rice, resulting in leftover rice, and the family has chickens or ducks, they will stir the leftover rice with bran to make food for the chickens and ducks. So what if your family doesn’t have chickens or ducks? Is it a waste if you dump the leftover rice every time? In a society that may face food shortages, we need to cherish every meal. Have you tried dealing with that rice? Let’s put the leftover white rice to good use and make a delicious Southern Chinese egg fried rice dish for the family!
Southern style fried rice
We have several fried rice recipes on My Chinese Home Kitchen. If you read them, you will see the one constant ingredient is rice. You can make fried rice with any ingredients of your choice. Another key difference in this southern Chinese egg fried rice recipe is that it does not use soy sauce to season the rice while cooking. This is more in line with Cantonese style, instead of northern Chinese or American-Chinese takeout styles. This recipe also has the unique approach of mixing a beaten egg with the rice prior to cooking.
Variations for egg fried rice
Our egg fried rice recipe uses onions and ham as ingredients, if you have your favorite ingredients, you can of course use those. Remember we need to use eggs as this is an egg fried rice. You can add other vegetables such as carrots and green vegetables to the egg. If you add bacon, it’s a bacon and egg fried rice. It’s a joy to cook and eat with your favorite ingredients. This is a family recipe, cook it to your liking!
Jing’s Southern Style Egg Fried Rice
Equipment
- 1 wok (or large, cast-iron skillet)
Ingredients
Main Ingredient
- 11 ounces cooked white rice (300 g)
- 1 egg (mixed with rice)
Accessory Ingredients
- 1 egg
- 3 ounces red onion (80 g)
- 3 ounces ham sausage (80 g)
- 2 green onions
- 2 tablespoons peanut oil, soybean oil, canola oil, vegetable oil, or lard (for seasoning the pan)
- 4 teaspoons peanut oil, soybean oil, canola oil, vegetable oil, or lard (for frying the egg)
Seasonings:
- salt (to taste)
- 1 ½ teaspoons ground white pepper
Instructions
Preparation:
- Chop the red onion, ham sausage, and green onions.3 ounces red onion, 3 ounces ham sausage, 2 green onions
- Beat one egg and pour it into the rice. Mix together well and set it aside.1 egg, 11 ounces cooked white rice
Season the wok or frying pan:
- Heat the pan until it smokes slightly, then use low heat and pour in 30ml of oil. Rotate the pan so that the oil is evenly placed on the surface of the pan. Then pour out the oil that has become hot in the pan. Pour the hot oil into a dry, heat-resistant container.2 tablespoons peanut oil, soybean oil, canola oil, vegetable oil, or lard
Cooking:
- Add 20 mil (4 tsp) of cold oil to the pan, on medium heat.4 teaspoons peanut oil, soybean oil, canola oil, vegetable oil, or lard, 1 egg
- Crack an egg into the pan and quickly scramble it with your spatula, until the egg changes color.
- Add the ham sausage and red onion, stir-fry until fragrant. Pour in the rice, stir-fry well and season with salt and white pepper.11 ounces cooked white rice, 3 ounces red onion, 3 ounces ham sausage, 2 green onions, salt (to taste), 1 ½ teaspoons ground white pepper
- Continue stir-frying until the rice granules are separated, then add the green onions.
- Place on a plate and serve.
Notes
- We use cold rice, leftover rice after family lunch is the best choice, if it is summer, then you can put the rice in the refrigerator and refrigerate. This makes it easier for the rice particles to separate.
- The purpose of heating the pan and swirling oil is to keep the ingredients from sticking to the pan.
- In the process of frying rice, if the ingredients begin to stick to the pan, you can add some oil in moderation.
Nutrition
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