Egg Fried Rice

Dad’s simple, easy and quick egg fried rice recipe that’s fluffy and coats each grain of rice with egg for maximum deliciousness.

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An unfortunate series of events has happened this summer – one of them being one of my pups, Wilbur was hospitalized for a week with severe Pancreatitis and nearly losing his life. In short, we spent the week on the road driving out of town transporting the little guy between the emergency overnight vet and our day time vet every evening and every morning. The daily drives were heartbreaking with the little guy hooked up to IV and lifeless in my arms.

 

Wilbur has been restored to full health again and his happy cheerful self. Relieved and overjoyed is an understatement for how I felt when the little guy came back to me in my arms with that cheerful bounce of a walk.

 

 

Pancreatitis is a serious thing and although it is most commonly caused by fatty foods it is not always the case. In Wilbur’s case it wasn’t the case. Which is why I want to spread the message to all pet owners to be mindful of what kinds of food or treats you give your pup. Pick lean treats, read the ingredients and please buy your treats from locally sourced ingredients if possible. I would never want to wish this on any pup out there.

 

At the time, I had no appetite, and no desire to cook or be in the kitchen,  I turned to something quick and easy to make and something comforting to soothe my soul – my dad’s egg fried rice.

 

 

 

 

INGREDIENTS

All ingredients can be found at your local grocery store.

 

 

For fried rice, I like to use long grain or jasmine rice.

 

Always try to use cold day old refrigerated rice. It is a lot more dry and produces a less mushy fried rice.

 

If you are pressed for time and don’t have any cold day old rice, you can make a fresh batch of rice and let it sit uncovered in room temperature to let dry out, and once cooled set it the fridge for an hour or so if possible.

 

I added my own twist to dad’s fried rice by adding toasted sesame seeds. It adds a nutty flavour to the rice, and gives it a bit of extra texture as well. This is completely optional.

 

 

 

PUTTING IT TOGETHER

Preparation is Key! 🙂

If you are using day old rice, your rice will most likely be in chunks. Break up the rice with your hands before you start cooking. It makes the process quicker and easier to mix.

 

For the eggs, add the oil and salt to the eggs and pre-scramble your eggs so that when you need it, you don’t need to fumble with it.

 

 

Growing up, my dad always made these awesome scrambled eggs – his secret was he added a bit of oil to it! Odd but it works, so if you’re wondering why there’s oils in the eggs? It was always something he did that I never questioned. 🙂

 

Just a few things to look out for while you are making this fried rice, I turned down the heat to low after the rice has toasted, right before I put in the egg. The reason for that is I don’t want it to instantly cook the egg on a high temperature. We want the egg to cook, very slightly which will give you a bit of time to shift the rice on top of the egg. This will coat every single one of your rice grains with a bit of egg.

 

While you are doing this, don’t be grossed out that it might look like a giant goopy scrambled egg mixed with rice. This is normal, and once you turn your heat back up to medium and dry it up again – it will be easier to re-break up the rice and it will no longer resemble “the blob” monster.

 

 

 

Give all your furry pets a hug for us please!

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