Golden Fried Rice

I was going to make ehōmaki today, but Zhengzhou’s PM2.5 is at 400 and I don’t want to go outside. The leftover rice can only become fried rice.

Golden fried rice is actually pretty easy. The hard part is getting every single grain of rice separated, lol.

1. Prepare the rice (day-old rice is best). Give it a bit of a stir; if it’s too wet, microwave it for a minute to drive off some moisture.
2. Egg yolks (definitely yolks only). Beat them, pour into the rice, and keep stirring until every grain is coated in yellow. You can add salt during this step too.
3. Low heat, add a little oil, sprinkle a bit of salt into the oil, then add the rice and stir-fry. Turn up the heat as needed, and if the flavor is lacking, add chicken bouillon and salt.
4. Take it out of the wok and plate it.

Then you can just stir-fry the leftover egg whites however you like… I added a bit of XO sauce and it turned out decent, though it doesn’t look great.