蛋包饭 Fried Rice Egg Wrap

In China, fried rice is the ultimate way to use up leftovers - you can add just about anything. Start with the basic recipe and then make it your own. The egg wrap just makes it that much more interesting. You can drizzle some thinned out ketchup over the top, or make it even more amazing by smothered it in curry sauce, my personal favorite way to enjoy this dish. Man I miss Taiwan's omelette wrapped rice curry sauce, I will have to work on a recipe for that soon! Another option is to drizzle it with sweet chili sauce. Yum!

There is no standard recipe for fried rice, nor is it from any one region. The recipe I have here would be called soy sauce fried rice here in Beijing. In Taiwan, soy sauce was a standard ingredient in any and all fried rice. In Beijing it is usually really simple; salt, pepper, msg, veggies and egg or meat. You can find a recipe for egg fried rice on this blog as well just click here. Add for Taiwan style vegetable soy sauce fried rice click here. And of course you can just follow the recipe for chicken fried rice egg wraps.

Chicken Fried Rice- enough fried rice to fill three wraps
3 cups leftover rice that has been chilled
2 Tbsp. soy sauce
5-6 cloves garlic, minced
equal amount ginger, minced
1 tbsp. cilantro, chopped
3 green onions, chopped
300 grams chicken breast
1 cup carrot, cut in 1/2 cm cubes
1 cup cucumber, cut into 1/2 cm cubes

Chicken marinade
1 egg white
1 Tbsp. starch
1 tsp. salt

Egg Wrap (makes 1 wrap)
2 eggs
1/2 tsp. starch
1 Tbsp. milk

Making Chicken Fried Rice
Tenderize the chicken breast and then cut into thin strips. Mix egg white, starch and salt together until smooth and then mix into the chicken.

Mix soy sauce with rice and set aside while you do the rest of your prep work. Heat enough oil to cover the bottom of your pan or wok. Fry chicken until it separates and then add garlic, ginger and carrot. Continue to stir-fry until the chicken is cooked through but not browned. Remove from the wok and mix with the cucumber, cilantro and green onion.

Heat 1 Tbsp. of oil and start to stir-fry the rice. Stir-fry for one minute and then crack open an egg over top of the rice. Mix the egg into the rice and continue to stir-fry until it is not wet anymore(this is a technique to achieve the unique fried rice texture that you get at restaurants). Add the chicken and vegetables back into the wok and stir to incorporate and add salt and pepper to taste.
(For detailed pictures and instructions on making restaurant style soy sauce fried rice check out this post here.)

Making the Egg Wrap
For a video tutorial click here.

For the egg wrap, heat enough oil to very lightly coat the bottom of the frying pan over low heat. Beat two egg, mix starch and milk together than mix into the beaten eggs and then pour it into the pan. Turn the pan so that the egg covers the entire bottom of the pan, moving it in a circular motion. Allow the egg to set.

Use the back of a spoon to move the liquid on top around to distribute evenly and pop any bubbles that form.

Once the top is no longer wet, slide the egg wrap out of the pan onto a plate. Another way to do this is put fried rice over the egg wrap while it is still in the pan. This method you can watch in this video here.

There are two ways to do this next step. You can either pile rice over half of the wrap then fold the remaining wrap over top as shown in the Title Photo or you can do as seen in the photo below.

Shape the rice into a football shape the drape the egg wrap over top and tuck in the edges. Then top with whatever sauce you enjoy or no sauce at all. Enjoy!

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