Chinese Takeout Style Chicken Fried Rice

Step 2: Scramble the eggs

  • Rice, eggs, & oil

    • eggs
      2
    • msg
      a pinch
    • salt
      a pinch
    • neutral oil
      for stir frying~3 spoonfuls

Season the eggs with salt & MSG and beat together.

Heat wok or pan over medium high heat until lightly smoking. Add 1 spoonful neutral oil, swirl around and allow to heat for 15-30 seconds until shimmering.

Turn heat to low and add eggs. Cook eggs for 20-30 seconds until puffed up around the edges.

Turn eggs over with a cooking utensil and lightly scramble, about 20-30 seconds. Remove egg from pan to boil and wipe out wok or pan.

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