Gu Yixing's egg fried rice was coated with golden egg on each grain, just like what he called "Golden Light Fried Rice."
His method of making egg fried rice was quite unique. First, he cracked the eggs into a bowl and discarded the whites, leaving only the yolks.
He would beat three egg yolks, but instead of pouring them into a hot oil pan, he mixed them into cold rice – overnight rice worked even better.
First, he thoroughly blended the rice with the egg yolk mixture, enveloping each grain in it, the whole bowl of rice transforming from innocent white to orange-yellow.
Then, he added two whole eggs to the original three egg whites, squeezed in a drop of lemon juice to remove any fishy smell, added the right amount of salt, and beat it thoroughly.
