This definitely works better with cold rice- I am not sure how it would turn out otherwise! If you are like me, and need to cool the rice in a hurry, spread it on a cookie sheet and pop it in the fridge- it cools down quickly that way. I pulled out my wok for this, and it worked very well. I tried to make a well in the middle of the rice to scramble the eggs, but it ended up just coating the rice. That turned out to be a happy accident, as a subtle eggy flavor was tasted throughout. My second attempt at scrambling the eggs worked like a charm, so I ended up with a total of 4 eggs in the rice, which was lovely. I didn't measure the soy sauce or the seasonings- I just tasted as I went until I got what I was looking for. This was very easy, and incredibly delicious! I can totally see playing around with this- maybe add some chicken and more veggies to make it a main dish. As is, it went perfectly with the pork lo mein I served tonight. Thanks homemaker- this will be a regular on my dinner table :)
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This definitely works better with cold rice- I am not sure how it would turn out otherwise! ...