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[Egg Fried Rice] is considered a staple among fried rice dishes, but I don't think I've ever actually covered the recipe.

And it's done using a stainless steel pan.

While fried rice is usually made using a non-stick pan, stainless steel, if you know how to use it well, is equally effective.

So, I'm writing this post to introduce the egg fried rice recipe and also show you how to use a stainless steel pan.

[Ingredients]

Leftover cold rice (the yellow one is chickpea), 3-4 eggs, carrot slices, 1/4 onion, 1 green onion, soy sauce

It's usually recommended not to add onion because of its high moisture content, but since it's a mixed vegetable scrap, adding a small amount is fine.

Due to the nature of fried rice, the basic serving size is 2 servings.

With the rice, egg, and vegetables involved, you'll end up with more than 2 servings anyway.

Lightly heat the rice and chop the vegetables. Lightly salt the eggs and heat a stainless steel pan while making the egg wash.

Stainless steel pans have microscopically exposed crevices, so they tend to stick if left unused...

Therefore, "must" -> [heat slowly over low heat] // High heat will only heat the surface.

Unlike aluminum, which is often used in non-stick pans, stainless steel transfers heat slowly.

However, because it retains heat, it can be heated to higher temperatures than non-stick pans.

The Leidenfrost effect is a good guideline for cooking start times.

Simply put, by maintaining a temperature "higher than the boiling point of water," you heat until a layer of steam forms and the water begins to bead.

You'll notice the color has changed, but you've already applied a generous amount of cooking oil.

Even if it's heated, the oil is still needed as an indirect heat source and to coat the gaps in the pan.

This oil is still cold, so heat it for 2-3 minutes until it's hot.

Once the pan and oil are hot, you can pour in the egg mixture.

I took the photos late, so I can't document the exact process, but I continued to whisk the egg mixture as I poured it in.

Thanks to the "Leidenfrost effect," the egg mixture didn't stick to the pan.

Thanks to the whisking, it cooked in clumps.

Now add the carrots and onions.

Once cooked to a certain degree, add the slightly warmed rice.

Break the rice grains with a spoon or ladle, spread them out to absorb the cooking oil, and then flip them over.

Think of it as blowing away moisture.

In my case, I used soy sauce. I added about 2 tablespoons of soy sauce, mixed it in, and added the green onions at the very end.

[Egg Fried Rice] complete

Stainless Steel Pan Review

The soot on both sides is from the sugar dissolved in the soy sauce.

Other than that, you'll notice that nothing—not the eggs, vegetables, or rice—sticks to the pan.

Think of a stainless steel pan as a way to retain heat rather than heat it.

Heated pan + heated oil + the "Leidenfrost effect" => Fried rice done.