Perfect Egg Fried Rice Made So Easy

Fried rice is probably the first thing that comes to mind for most people when they think about Chinese food. I live with my Vietnamese fiancee and we frequently have competitions as to who can make the best fried rice.This is one of the recipes that we both thought fared really well.

You will need:

• 3 or 4 cups of Rice -- Preferrably not just made. Even a day old is fine as long as it's not completely dried out.
• 2 to 3 tbsp (to taste) soy sauce -- If you are shopping at a regular grocery store, La Choy is best. If you are shopping at an Asian grocery, there is a brand that just says "Seasoning" on the bottle. The label is red and yellow and the bottle is square-shaped.
• 1 or 2 eggs to preference
• 2 tbsp vegetable or canola oil
• A dash of pepper
• 1 1/4 tsp fish sauce (Optional. It really helps though.) -- Fish sauce isn't something most Westerners have readily in their kitchens. It is available at almost any regular grocery store, but the quality is pretty low and the smell is overly pungent. If you can get to an Asian grocery there are a ton of brands to choose from, if you have never had fish sauce before get a light-colored brand.
• NO SALT

Preparation:

1. Pour the 2 tbsp of oil into your frying pan or wok at high heat.
2. In a separate bowl thoroughly mix the egg(s)
3. Scoop your rice into the pan/wok and quickly stir it to evenly distribute the oil onto the grains.
4. Pour in your soy sauce and immediately stir to evenly distribute.
5. Next the fish sauce (if applicable), and again immediately stir.
6. Sprinkle in your pepper
7. Move all of the rice to one side of the pan so that there is an empty area
8. Pour your egg into the empy area. Once egg is halfway cooked (the bottom area is cooked), mix it in with the rice.
9. Continue stirring until egg is completely cooked and evenly within the rice. This way the rice is not too egg-tasting and there are still bits of eggs individual of the rice.

And voila, your egg fried rice is done! Even distribution is very important when making fried rice. You want to be able to feel each grain on your tongue when eating it and it doesn't taste right when some parts taste different from others. I hope you enjoy.