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Yangzhou Egg Floss Fried Rice

Name: Yangzhou Egg Floss Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: 中華料理
Ingredients: Eggs to taste; Frying oil (vegetable oil or lard) 500ml; Water to taste; Salt a pinch; Sake a splash; Chicken stock powder to taste; Potato starch slurry to taste; Sesame oil a little; Cooked rice 1 serving; Shrimp to taste; Other ingredients (scallions, etc.) to taste; Seasonings (salt, pepper, etc.) as desired

A recreation of the "egg floss fried rice" I found overseas. Beaten egg is poured into plenty of oil to create fluffy, thread-like egg floss, which is served over shrimp fried rice. The correct oil temperature for adding the egg is around 110°C, and a wok plus generous use of oil is the key. The effort is about the same as regular fried rice, with the amount of oil being the only real drawback.

ChineseRice DishMain1 serving30 min(Prep 10 min + Cook 20 min)750 kcal

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56recipes·156cooked

INGREDIENTS

Ingredients

1 serving

INSTRUCTIONS

Instructions

1
Make egg drop soup as practice. Add salt, sake, chicken stock powder, and potato starch slurry to water and heat, then pour in the beaten egg while stirring in a circular motion. Finish with a little sesame oil.
0:36~5 min
2
Fill a small pot with oil, start at around 160°C and aim for 140–130°C to pour in the beaten egg, but the egg does not separate and clumps together instead.
0:55~3 min
3
Lower the oil temperature further and try again. It forms threads, but they are too fine and stick together.
1:38~3 min
4
Going to the extreme, drop to 95°C and add the egg, but it does not set and dissolves, ending in failure. Too low is also no good.
2:01~3 min
5
Based on these trends, bring the oil to around 110°C, set the heat to medium, and pour in all the beaten egg at once. Fluffy, translucent egg floss is complete.
2:30~5 min
6
Now for the fried rice. Cook the shrimp in the wok, then add the rice. Rather than chopping straight down or pressing hard, work with the idea of separating the grains from each other, turning the rice over as needed so it does not burn.
3:55~4 min
7
Once the rice has separated enough that the wok is easy to toss, add another portion of beaten egg.
4:10~2 min
8
Add the other ingredients and seasonings, toss everything together, and top with the egg floss to finish.
4:30~3 min
9
Switch from the small pot to a wok, pour in oil generously, and swirl it to coat the pan. This gives beautifully finished egg floss.
6:02~3 min
10
Round two. Following the same procedure, stir-fry the shrimp then the rice in the wok. Even if the rice is not freshly cooked and has become stickier, it is fine as long as you handle it faithfully to the basics.
6:36~4 min
11
Add the seasonings to taste without measuring, decide the flavor, and mix with the ingredients.
7:08~2 min
12
Plate it and top with the fluffy, lard-scented egg floss to finish. The egg is light and airy, working its way between the grains so the whole dish has a fluffy texture.
7:44~1 min

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