How to make egg-fried rice
How to make egg-fried rice
Egg-fried rice is probably the most well-known and ordered food from the Chinese takeaway, even though it is actually very easy to make at home. The most important thing to remember is to use pre-cooked rice that has been left to cool completely, as fresh rice will become gluey and sticky. This makes it a great dish to use up leftovers and is probably how fried rice first came about.
Ingredients
- 150g of long grain rice
- 2 eggs, whisked
- 1 handful of peas, defrosted if frozen
- 2 spring onions, sliced
- soy sauce
- 1 tbsp of oil
Method
1
Heat a non-stick wok over a high heat
2
Mix the oil with the rice until it is evenly coated
3
Once it is hot add the rice and stir-fry for 2-3 minutes
4
Push the rice to one side of the wok and add the eggs, stirring with a spatula to scramble
5
Fold the egg through the rice and add the peas and spring onions, mixing until until fully combined
6
Finish with a good splash of soy sauce, adjusting to taste
Variations
You can really add any vegetable you have in the fridge to the fried rice; peas, carrots and bean sprouts all work well, as do prawns and chopped ham for a bit of extra protein.
Serving suggestions
Egg-fried rice makes a great midweek supper or part of a Chinese feast, Frances Atkins serves her egg-fried rice with raw grated beetroot and carrot.
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How to make egg-fried rice
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