A exquisite fried rice made with fresh onions and eggs, characterized by the refreshing aroma and acidity of rosemary vinegar. Without using ketchup, it's a dish that whets your appetite with the sweetness of onions and the fragrant flavor of eggs. Finished to be fluffy with professional techniques that master the basics.
Ingredients
Main Ingredients (1 serving)
- Onion 1/4
- Cooked Rice 250g
- Egg 1
Seasonings
- White Sesame Oil 2 tbsp
- Salt (to taste)
- Pepper (to taste)
- Rosemary Vinegar 1 tbsp+
Steps
- Finely mince the onion.
- Separate the egg into yolk and white, and lightly beat the egg white.
- If using freshly cooked rice, spread it on a plate and let it cool to room temperature.
- In a bowl, combine the egg yolk and 250g of cooked rice, and mix until the rice is coated with egg yolk.
- Heat 2 tbsp of White Sesame Oil in a frying pan.
- Add 1/4 onion to the heated frying pan and stir-fry until translucent.
- Once the onion becomes translucent, add the egg yolk-coated rice and stir-fry over medium heat.
- Gently press with a ladle and stir, continuing to stir-fry until the rice becomes fluffy. [This is the key!] The rice will become fluffy, fragrant, and delicious.
- Once the rice is evenly fluffy, pour in the beaten egg white.
- Stir with chopsticks until the egg white turns white and is cooked through.
- Add salt (to taste) and pepper (to taste).
- Make a well in the center of the frying pan, add 1 tbsp+ Rosemary Vinegar, and stir-fry while mixing until it spreads throughout the rice.
- Taste and adjust the flavor by adding more Rosemary Vinegar if necessary.
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