Let me show you how to make egg fried rice the easy way. Usually, when making this classic dish the uncooked egg is added to the wok with the rice. I don’t know about you, but that method is so hit-and-miss that you’re somewhat likely to end up with an unpleasant rice/egg mush. It’s better to sidestep the issue completely, go fool-proof and prepare your egg separately. The result is perhaps even more delicious; it’s certainly easier to appreciate and savour the egg. I may be a fool, but I’m a clever one.
Like my recipe for Chinese crispy beef, egg fried rice is a staple of the modern British takeaway. As synonymous with Chinese takeaway as prawn crackers, it is almost too perfectly suited to British tastes. Of course, my recipe for egg fried rice is a little divergent from the norm, which tends to be a rather basic affair. Indeed, not only do the alterations enhance the ensemble, they transform it from a side dish into a hearty main meal.
Added to the mix is a generous portion of roughly chopped spring onions. Helping to improve the overall quality of the egg fried rice, the spring onions flavour the oil, bringing much needed freshness to an otherwise heavy dish. The other main difference is the size of the egg. In “traditional” egg fried rice the egg is small, almost scrambled. You may prefer it that way, but personally I think larger chunks of omelette work better, allowing you to savour its fluffy quality and taste. Enjoy them!
Egg Fried Rice
200g long grain rice, cooked and left to go cold
3 eggs, whisked
3 tbsp groundnut oil
8 spring onions, in large chunks
1 clove of garlic, sliced
2 tbsp soy sauce
1 tbsp sesame oil
To make the omelette heat 1 tbsp of the oil in a heavy based frying pan. With the pan over a medium heat, tip in the egg and cook through. Transfer the omelette to a plate, roll up and cut up into slices of about 2cm.
Meanwhile, heat the remaining oil in a wok on a high temperature. Tip in the spring onions and garlic and stir fry for 2-3 minutes. Add the egg, toss, and quickly follow with the rice in two parts.
Cook the rice until heated through before seasoning with the soy sauce. Turn out into a large dish and drizzle over the sesame oil. Serve alone or as a side.
Cost: This is a very simple dish, containing no particularly expensive ingredients. As such, even with a large bunch of spring onions it should set you back no more than around £1.50.
Connect with me, share my recipes:
- Share on Facebook (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on StumbleUpon (Opens in new window)
- Click to share on Google+ (Opens in new window)
- Click to share on Reddit (Opens in new window)
Reader Rating: 0 Votes