Fluffy Egg Fried Rice
The trick is mixing the egg into the rice first. A go-to dish in 10 minutes.
Ingredients
- Warm cooked rice2 bowls (about 300g)
- Eggs2
- Leek (naga-negi)1/2
- Vegetable oil1.5 tbsp
- Chicken stock powder1 tsp
- Salt and peppera pinch
- Soy sauce1 tsp
Directions
- Finely chop the leek. Beat the eggs in a bowl, add the rice and mix well.
- Heat the oil in a pan over high heat until good and hot.
- Add the egg-coated rice and stir-fry for 2-3 minutes, breaking it up with a spatula until fluffy and separate.
- Add the leek, chicken stock powder, salt and pepper and quickly toss together.
- Drizzle soy sauce around the edge of the pan, and once it smells fragrant, turn off the heat and plate.