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.
Calls for “a Chinese”, in the western Hemisphere at least, are more often than not accompanied by the demand for spring rolls. In Britain the most frequently heard exclamation on the arrival of a chow mein (other dishes are available) is “we simply must have spring rolls, darling”, or something to that general effect. Indeed, upon seeing these wraps in the background of my previous recipe, noodle broth, a general clamour for the recipe ensued – well, folks, here it is.
Oriental cuisine is often renowned for being flavoursome, but a little complex. Of course, in many cases – dim sum, for instance – both claims are true. Despite this, an even greater number of dishes, which find their roots firmly planted in the soil of the East, defy the latter assumption with their simplicity and accessibility. Granted, traditional ingredients can often be tricky to come by and often require time-consuming trips to out of town Asian supermarkets, but even specialist ingredients aren’t necessary across the board. Besides, a dish needn’t be explicitly authentic for it to be considered to be from a certain region.
This recipe was requested by friend Gemma in order that she could forego the expense of the Chinese takeaway. Naturally, I wanted to provide for this wee Scottish lass, but the idea also tickled my frugal weak-spot since one of my pet hates is perpetual takeaway eating – as Gemma’s request suggests, it isn’t particularly cost effective. Oh and your waistline may well benefit too!
Isn’t BBC GoodFood just marvellous? One can just visit the site and type in any ingredient and it’ll give you a list of every recipe in which it is included. It’s simply ideal for those moments where one’s imagination fails and some guidance really is necessary. If you haven’t visited the site I implore you to do so, especially the Americans who read this blog – I can’t imagine you’ve had an awful lot to do with the BBC. This recipe is actually taken from the BBC GoodFood magazine, which my Grandmother receives once a month – she reads it, cuts out the recipes she likes and then passes the magazine onto me. This is fortunate, as my esteemed elder doesn’t really go for the more adventurous dishes, being somewhat traditionalist.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.