PICTURES OF FRIED EGGS RECIPES

Steps:

• Wash the rice three times.
• Dice carrots into medium-sized cubes.
• In a medium-sized pot, add water and bring to a boil.
• Heat up the wok to high heat for one minute before adding oil. The oil is ready when you see it is rippling.
• After 2.5 to 3 minutes of frying the rice and eggs on high heat, turn down the heat and add salt and light soy sauce.
• Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.

Steps:

• To save time, prepare and cook the rice first, since it typically takes about 30-45 minutes until it's ready.
• Cut the chicken in three stages:
• Add salt, cornstarch, and water to the bowl.
• Cut the ginger into thin slices, then thin strips, and finally into small bits. You don't have to peel the ginger skin beforehand as long as you wash it thoroughly.
• Chop the green onion into small pieces, about 1/2 to 1 cm long.
• Crack the eggs into a bowl and add salt. Using a chopstick or fork, mix the eggs until the yolk is evenly mixed.
• Once your rice is about 4 to 5 minutes away from being ready, set your stove to its highest heat setting.
• Heat up the wok again and add oil. Once the wok is hot enough, add the chicken and stir it around for about 60 seconds. You don't need to cook the chicken fully here.
• Move the chicken to one side of the wok, and add the ginger. Stir it around separately for a few seconds, and then mix it up with the chicken.
• Hopefully your rice is ready by now! Add the rice to the wok, and spread it out with a spatula and chopsticks. We don't want any clumps of rice here.
• Add salt, and mix it around the wok for about 30 seconds. Then, add the eggs and gently mix it all together for another 2 minutes.
• Add the green onion and mix it around the wok for about a minute.
• Start to fluff the rice. You can do this by tossing the rice in the wok, or by repeatedly lifting it upwards with your spatula and chopsticks.