13.182 Egg Fried Rice

Cycle 13 – Item 182

6 (Wed) July 2022

Egg Fried Rice

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

A couple new tricks to advance my fried rice journey (see most recently 12.229 Fried Rice).

The egg whites were used to make mushu squid.

First, I separated the egg yolks, beat them with a pinch of salt, then mixed them into the cold rice, so that every grain was sorta marinated in egg – gleaned from an episode of Made with Lau featuring Yin Yang Fried Rice (see Make BANQUET Fried Rice at HOME) (I will try making the full dish in a future post).

The key is not to burn the rice directly, but to get the oil in the wok to catch fire, as it does in a wok over super-high heat.

Then, rather than setting up my triple burner stove, which gets much hotter than our kitchen-top stove but still insufficient, I employed a hand torch to simulate wok hei – gleaned from various episodes of Kenji’s Cooking Show (see for example Smoky Stir Fried Greens).

I just realized that “mushu” refers to the yellow flowers of the osmanthus tree.

The yolk thing was fine, providing a subtle egginess to every bite.

The torch thing was great, providing a strong smokiness to the entire dish.

(See also GLOBAL FOOD GLOSSARY)

Leave a Reply