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Rice with egg in Chinese

Chinese-style rice with egg

Easy, tasty, fast, simple, made from everyday ingredients! Chinese-style rice with egg isn't just filling — it's balanced, combining carbs, vegetables, and protein. Serve it on its own or as a side with meat, fish, or chicken.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Rice (long grain)

Eggs

Peas

100

Soy sauce

Garlic

Vegetable oil

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 10 g

Fats 18 % 12 g

Carbohydrates 66 % 43 g

298 kcal

GI: 33 / 67 / 0

Cooking method

Step 1:

How do you make Chinese-style rice with egg? Gather your ingredients. Long-grain rice is ideal for this dish — jasmine or basmati. The peas can be fresh or frozen. Use a neutral-tasting vegetable oil.
Step 2:

Rinse your chosen rice thoroughly until the water runs clear. Cook it in a pot of salted water until tender. Tip the cooked rice into a colander and rinse it thoroughly again under cold running water. This is necessary to wash away the last of the starch and stop the rice from cooking further. The result is fluffy, separate grains.
Step 3:

If your peas are frozen, take them out of the freezer ahead of time so they can thaw a little before cooking.
Step 4:

Peel and finely chop the garlic cloves. Don't press them, since pressed garlic will simply burn during frying.
Step 5:

Wash the eggs with soap in warm water. Pat them dry. Crack the eggs into a separate bowl. Season with salt and ground black pepper to taste.
Step 6:

Beat the eggs lightly with a fork until small bubbles form.
Step 7:

Heat a deep-sided skillet over high heat. Pour in all the oil and get it very hot. Add the garlic to the skillet and fry it until golden.
Step 8:

Pour the egg mixture into the skillet and quickly break it up with a spatula so the eggs cook in fairly large pieces rather than one solid sheet.
Step 9:

As soon as the egg pieces turn golden, add the green peas. Cook the mixture until the peas soften, lowering the heat as you do.
Step 10:

Once the peas are soft enough, add the cooked rice and the soy sauce to the skillet. Stir gently so you don't break the grains, and heat the dish through. Taste the rice and add salt and pepper if needed. Serve hot. Enjoy!

For Chinese-style rice you don't have to cook the rice the same day. To save time, you can easily use rice cooked the day before — the key is that it be fluffy and separate. Short-grain Kuban rice won't work here. Be careful with the garlic: because of all the sugar it contains, it's easy to over-brown. If you're lucky enough to get fresh peas, add a little hot boiled water while cooking so the peas have time to cook through.
You can round out the rice with other ingredients: frozen vegetable mixes, mushrooms, or cheese.
Tip! To make sure your rice dishes always come out delicious, read the article on the finer points of choosing rice and the secrets of cooking it.
When adding soy sauce to a dish, keep in mind it's quite salty. Cut back on the total amount of salt, or you risk over-salting.
Use an oil with a high smoke point for frying! All oils are good only up to a certain temperature — the smoke point, at which the oil starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point. They contain lots of unfiltered organic particles that burn quickly. Refined oils stand up to heat better, and their smoke point is higher. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.