Comments on: Egg Fried Rice (蛋炒饭), A Traditional Recipe

By: Wei Guo

Wei Guo — Sun, 23 Mar 2025 09:37:13 +0000

In reply to Matthew. Thank you very much for sharing your thoughts, Matthew! Salt and white pepper are actually essential in Chinese cooking, often used to layer flavour with soy sauce and other condiments. Glad you found this recipe delicious!

By: Matthew

Matthew — Thu, 20 Mar 2025 03:53:51 +0000

Hi Wei,
The only problem with this recipe is that you’ve added Salt and Pepper as ingredients, which is Not Chinese requirement, because the Soy Sauce does that job for it. You could have added it as a Note telling people if the soy sauce wasn’t effective, then add salt and pepper to your plate at the table. Otherwise it was delicious.🙏

By: rosie

rosie — Thu, 26 Sep 2024 19:03:11 +0000

great recipe

By: Unique places in the World

Unique places in the World — Wed, 18 Sep 2024 11:47:02 +0000

In reply to Wei Guo.

Chinese egg fried rice is a wonderfully simple stir-fry that anyone can make, but getting it just right requires a few traditional techniques. To achieve that perfect light and fluffy texture, and to enhance the flavor, it’s crucial to follow some key tips. Using cold, day-old rice and cooking quickly over high heat can really make your fried rice stand out. These tried-and-true methods ensure your dish is not only easy to make but also deliciously satisfying.

By: Wei Guo

Wei Guo — Sat, 17 Aug 2024 01:38:12 +0000

In reply to CJ. Thanks for sharing your cooking experience and twists!

By: Wei Guo

Wei Guo — Sat, 17 Aug 2024 01:36:49 +0000

In reply to Tamarra. That's wonderful to hear!

By: Tamarra

Tamarra — Fri, 09 Aug 2024 17:16:42 +0000

It was a great tutorial and a great recipe!!💯

By: CJ

CJ — Fri, 09 Aug 2024 00:25:19 +0000

This came out really well in my 12 inch cast iron skillet! It did need some extra oil, though. I stir fried some white onion (since I had run out of green onion), and swapped salt for MSG. I added some thawed frozen veggies, ginger, and leftover pork to the mix as well. Thanks for sharing the recipe!

By: Wei Guo

Wei Guo — Tue, 06 Aug 2024 00:42:40 +0000

In reply to Jon. Thank you for sharing your helpful tips!

By: Jon

Jon — Mon, 05 Aug 2024 12:25:50 +0000

I like to make the wok really hot when the rice goes in then make a space and toss the soy sauce around the hot woks surface to caramalise the soy sauce briefly then push the rice around to get coated by the sauce. The soy sauce s smell changes a bit from the heat. Also add the pepper into the rice first so I dont have to think about it.
But its the same pretty much! Thanks Im going to try lots from your recipes..