Asian Fried Egg Food

STIR-FRIED ASIAN EGGPLANT

Steps:

• Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
• In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
• Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.

ASIAN ESSENTIALS: EGG FRIED RICE

Steps:

• 1. PREP/PREPARE
• 2. About the rice. This recipe is best made with day-old cooked rice; however, there is a trick that you can use. Cook the rice according to package directions, then spread it out on a baking sheet, and let cool, and dry for an hour or two. It is not the same as using day-old rice, but it is pretty close. FYI: When making this recipe, I cook the rice with chicken stock, not water.
• 3. Gather your ingredients (mise en place).
• 4. Place the three eggs into a bowl, add a bit of pepper, and whisk until combined.
• 5. Add a tablespoon of the grapeseed oil to a skillet over medium heat, allow to heat up, then add 2/3 thirds of the egg mixture.
• 6. Chef's Note: You do not have to be precise; however, of the whisked eggs, add about two of them, and leave the remainder in the bowl.
• 7. Lightly scramble, then remove from the pan, and reserve.
• 8. Add the remaining tablespoon of grapeseed oil to the skillet, let come up to temperature, and add the rice.
• 9. Use a spatula to lightly toss the rice until it heats up, then add the remaining whisked egg.
• 10. Toss until the egg is combined with the rice, and beginning to cook, then add the tamari sauce, and sesame oil.
• 11. Toss to combine, then add the reserved scrambled eggs.
• 12. Toss to combine with the rice, until warmed through, about 2 - 3 minutes.
• 13. Chef's Note: Do a final tasting for proper seasoning.
• 14. PLATE/PRESENT
• 15. Serve by itself, or with chicken, pork, or even fish. Enjoy.
• 16. Keep the faith, and keep cooking.

EASY CHINESE EGG FRIED RICE

Steps:

• Heat oil in wok or pan.
• Add egg and scramble.
• Add rice and sauté until rice clumps are loosened.
• Add salt to taste.
• Sauté in green onion and sesame oil for fragrance.
• Serve immediately.

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.