I love Egg fried rice. The best place for me to eat this is at The Best little Restaurant in Boston Chinatown. It’s plain, simple and very flavorful. It’s also very quick to make at home.

Ingredients

• Rice - 1 cup, preferably made in advance or left overs are best
• Eggs - 3 lightly beaten
• Scallions - 1/2 cup thinly sliced
• Sesame oil - 1 teaspoon
• Cooking Oil - 4 tablespoons. Peanut Oil preferred.
• Salt - to taste
• MSG - 2 pinches

Preparation
All stir fries should be done over high heat. So heat a wok over high heat. Add 2 table spoons of cooking oil, swirling to coat the wok evenly, and heat until hot and just smoking. Season the lightly beaten egg with a pinch of salt, slightly beat the eggs again to mix in the salt. Add eggs and swirl the wok in all directions to form a thin even layer on cooking surface, and cook. As soon as the egg sets, flip the omlete. Another 30 seconds and you can now take it out of the wok. I like my omlete to be a nice bright yellow, so I try not to over cook this. Now add the remaining 2 table spoons of cooking oil and heat it. Add the one teaspoon of sesame oil and then add the rice, salt, MSG and stir-fry. Add the cooked eggs and break it up while mixing it into the rice, letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and stir-fry until combined well.

You can also add blanched mixed vegetables if you want to make it a vegetable fried rice. You don’t have to use Peanut oil if you don’t have it. I normally just use regular Olive Oil meant for sautéing instead of peanut oil. Enjoy!