Ramen-Infused Fried Rice

1. Prepare the Noodles

Begin by crushing the instant ramen noodles into rice-sized pieces. You can do this easily by placing the noodles in a zipper-lock bag or a mixing bowl and using your hands to break them down. Mixing the crushed noodles with the included seasoning packet ensures that the flavors are evenly distributed throughout the dish.

2. Rehydrate the Noodles

Transfer the crushed noodles to the instant noodle cup and pour boiling water over them, just enough to cover. Cover the cup and let the noodles stand until they are soft but not too wet. This method allows the noodles to rehydrate without becoming too soggy, ensuring a great texture in the final dish.

3. Cook the Egg

In a large nonstick skillet, wok, cast iron, or carbon steel pan, heat the canola oil over medium-high heat. Once the oil is hot, pour in the beaten egg and scramble it until it is just cooked through. The egg should be soft and fluffy, adding a delicate richness to the fried rice.

4. Cook the Rice

Add the cooked rice to the pan with the scrambled egg. Stir the rice to coat it evenly with the oil and to break up any clumps. Continue to cook for about 2 minutes, allowing the rice to heat through and take on a slight glaze from the oil.

5. Combine and Toast

Add the rehydrated ramen noodles along with any remaining liquid to the pan. Stir everything together and cook for an additional 3 to 4 minutes. This step is crucial as it allows the noodles and rice to toast slightly, developing a lightly golden color and enhancing the flavors with a bit of crispness.

6. Season and Serve

Finally, season the fried rice with a pinch of kosher salt to taste. Transfer the dish to a serving platter. For an added touch, you can mold the fried rice into a heatproof bowl before plating for a more polished presentation.