The best way to cook egg fried rice in a home kitchen! We break down the three major components of the ‘wok hei’ sensation and tackle them separately to achieve restaurant-level egg fried rice without the need for a hot burner or a wok.
Egg fried rice is a beloved dish in Chinese cuisine, known for its simplicity and versatility. Traditionally, it involves stir-frying rice with eggs, vegetables, and sometimes meat or seafood, all seasoned with soy sauce and other spices. The key to great fried rice lies in using day-old rice, which is less sticky and absorbs the flavours better during cooking.
‘Wok hei’ translates to ‘breath of the wok’ and refers to the unique smoky, charred aroma imparted by stir-frying food over high heat in a well-seasoned wok. This flavour is achieved through a combination of high heat, quick cooking, and the Maillard reaction. In this video, we explore how to replicate ‘wok hei’ at home, ensuring your egg fried rice has that authentic restaurant-quality taste.
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