On Jun 22, 7:08 am, (Phred) wrote:
> ....
> However, having "browsed" via a Google search I'm left with a
> fundamental question about fried rice. (Akin to the egg problem in
> "Gulliver's Travels" :-).
>
> Namely: Does one cook the eggs *first*, then add them back later in
> the process; or does one add them *during* the process, just before
> the rice is chucked in? ....

Both ways work, and both are "authentic" in the sense that good
Chinese cooks do it both ways, if that matters at all. It's fun to
swirl the egg around the wok to create a thin, crepe-like thing that
can be flipped as soon as the bottom has firmed and then removed to
your cutting board after about five seconds on the second side. But
it's a challenge, as it's hard not to overcook the egg. That's
probably why I use the second method, scrambling it in a well made in
the center of the rice, exposing the surface of the wok. It seems
easier to keep the egg soft and fluffy that way.

I typically season the egg with a few drops of sesame oil when I beat
it/them. -aem