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GOLDEN FRIED RICE INSPIRED BY KAGUYA-SAMA: LOVE IS WAR
723,946 views Golden Fried Rice Three Ways (Inspired by Kaguya-Sama: Love is War)
3 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Show-Accurate Golden Fried Rice
INGREDIENTS
3 eggs
2 cups cooked rice (dehydrated overnight)
4 tbsp neutral oil (canola, vegetable, etc.)
salt (to taste)
TOOLS
wok (or a large, deep skillet)
gas burner or wok burner (optional, for higher heat)
wooden spoon or wok spatula
mixing bowl
chopsticks (or a whisk)
tray
parchment paper
DIRECTIONS
1.
Crack 3 eggs into a bowl and beat them using chopsticks or a whisk.
3 eggs
chopsticks (or a whisk)
mixing bowl
2.
Take the cooked rice (dehydrated overnight in the fridge) and spread it on a sheet tray lined with parchment paper. Separate the rice grains as much as possible for an even fry.
2 cups cooked rice (dehydrated overnight)
tray
parchment paper
3.
Heat your wok over high heat until it’s smoking. Add about 4 tbsp of neutral oil.
4 tbsp neutral oil (canola, vegetable, etc.)
wok (or a large, deep skillet)
gas burner or wok burner (optional, for higher heat)
4.
Pour in the beaten eggs, stirring quickly to scramble them. Immediately add 2 cups of rice.
3 eggs
2 cups cooked rice (dehydrated overnight)
chopsticks (or a whisk)
5.
Keep stirring and flipping the rice to evenly coat each grain with the egg. Season with salt as needed (Alvin had someone assist with this step).
salt (to taste)
wooden spoon or wok spatula
6.
Continue tossing the rice until it’s smoky, charred, and fragrant, with every grain separate and coated in egg. Let it cool slightly before serving.
Golden Fried Rice with Separated Yolks and Whites
INGREDIENTS
4 eggs, separated into yolks and whites
2 cups cooked rice (dehydrated overnight)
4 tbsp neutral oil
salt, sugar, and MSG (2:1:1 ratio)
TOOLS
wok (or a large, deep skillet)
gas burner or wok burner (optional, for higher heat)
wooden spoon or wok spatula
mixing bowls
chopsticks (or a whisk)
DIRECTIONS
1.
Separate 4 eggs into yolks and whites. Beat the yolks in a bowl and stir them into the rice, coating the rice evenly.
4 eggs, separated into yolks and whites
2 cups cooked rice (dehydrated overnight)
mixing bowls
chopsticks (or a whisk)
2.
Heat the wok with 4 tbsp of oil. Add the egg whites, but don’t stir immediately—let them cook into a patty. Once browned and crispy, break them into shards with your wooden spoon or spatula.
4 tbsp neutral oil
4 eggs, separated into yolks and whites
wok (or a large, deep skillet)
gas burner or wok burner (optional, for higher heat)
wooden spoon or wok spatula
3.
Add the egg yolk-coated rice into the wok with the crispy egg whites. Stir and season with a mix of salt, sugar, and MSG (2:1:1 ratio).
salt, sugar, and MSG (2:1:1 ratio)
2 cups cooked rice (dehydrated overnight)
4 eggs, separated into yolks and whites
wok (or a large, deep skillet)
4.
Toss until every grain of rice is crispy on the outside and tender inside, mixed with the crispy egg white shards. Serve hot.
Golden Fried Rice with Egg Threads and Scallions
INGREDIENTS
4 eggs
4 scallions (whites and greens separated)
2 cups cooked rice (dehydrated overnight)
4 tbsp neutral oil (for frying eggs)
2:1:1 ratio salt, sugar, and MSG
TOOLS
wok (or a large, deep skillet)
gas burner or wok burner (optional, for higher heat)
wooden spoon or wok spatula
mixing bowl
chopsticks (or a whisk)
ladle (for plating)
sieve (for draining fried eggs)
DIRECTIONS
1.
Beat 4 eggs in a bowl. Slice the scallions, separating the whites and greens.
4 eggs
4 scallions (whites and greens separated)
mixing bowl
chopsticks (or a whisk)
2.
Heat oil in the wok to around 350°F. Pour in the eggs slowly, swirling them around to create egg threads. Fry until crispy, then drain the eggs in a sieve, pressing out excess oil.
4 tbsp neutral oil (for frying eggs)
wok (or a large, deep skillet)
sieve (for draining fried eggs)
gas burner or wok burner (optional, for higher heat)
3.
In the same wok, lightly coat with a bit of oil and sauté the scallion whites with the fried egg threads. Once fragrant, add the rice and stir well.
4 tbsp neutral oil (for frying eggs)
4 scallions (whites and greens separated)
4 eggs
2 cups cooked rice (dehydrated overnight)
wok (or a large, deep skillet)
wooden spoon or wok spatula
4.
Season with the 2:1:1 salt, sugar, and MSG ratio, and finally toss in the scallion greens for just a few seconds to break the rawness.
2:1:1 ratio salt, sugar, and MSG
4 scallions (whites and greens separated)
5.
Plate the rice using a ladle for a neat presentation. Serve hot, enjoying the combination of crispy egg threads and fragrant scallions.
ladle (for plating)
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