Egg fried rice is a versatile, wholesome Chinese food staple. The glory of this dish is that you only need a handful of ingredients which are normally in your store cupboard and freezer.
Once you’ve made the egg fried rice you can keep it veggie and bulk out with some cooked frozen peas or sauteed brocolli, or, you can hit it with some extra chilli, prawns and sliced pork for a meaty main.
This recipe makes a side dish for 4, try with my Chinese Chicken Curry.
150g long grain rice
1 Tbsp sesame oil
2 spring onions, finely sliced
1 garlic clove, finely sliced
1 Tbsp groundnut oil
Salt and white pepper
Light soy sauce
To make perfect egg fried rice the rice needs to be cooked, and then chilled. This is the only part that takes a little effort or planning. First cook the rice following the packet instructions, once cooked, immediately drain over a sieve and rinse thoroughly with cold water. Spread the rice on a tray and place in a fridge to chill and dry out, 30 minutes to an hour is ample.
When you’re ready to stir fry the rice, prepare the eggs by cracking them into a bowl and adding the sesame oil, a pinch of salt and some white pepper. Heat a wok and add the groundnut oil, add the cold rice and stir fry for 3-4 minutes on a high heat to warm through the rice, make a well in the centre of the rice and add the egg mixture, let this sit for a minute or two and don’t be tempted to stir it too soon, when the egg starts to set slightly stir the rice and egg together using chopsticks until you have a well combined egg fried rice with decent chunks of cooked egg.
To finish the rice add the chopped spring onions and a dash of light soy sauce before serving.