Ultimate egg fried rice
The secret to great fried rice is simplicity. Too many add-ins and the rice can steam and get mushy, instead of becoming fried and light. We’ve kept it classic with just eggs, prawns and peas. The Freshlay Farms Golden Yolker® eggs are added to the wok first so they puff up in the oil and become rich and soft, with a third on top because… why not?
Ingredients
Metric
Imperial
- 1 handful of coriander leaves
- 1/2 red onion, finely chopped
- 3 Freshlay Farms Golden Yolker® eggs, 2 beaten
- 500g of cooked white rice, jasmine or basmati, ideally cooled overnight
- 150g of cooked and peeled king prawns
- 100g of frozen peas
- 2 tsp light soy sauce
- 2 spring onions, finely sliced
- chilli oil, to garnish
- vegetable oil, for cooking
Method
Combine the coriander leaves and red onion in a bowl of iced water and set aside
- 1 handful of coriander leaves
- 1/2 red onion, finely chopped
Add 1 tablespoon of oil to a wok over a high heat
- vegetable oil, for cooking
Add the 2 beaten eggs and swirl them around the wok to cook them into a thin omelette, then scrape the eggs to one side
- 2 Freshlay Farms Golden Yolker® eggs, beaten
Add another tablespoon of oil to the wok then add the rice, prawns and peas, then begin to work the egg and other ingredients into the rice with a chopping and stirring motion so that you have nice fluffy pieces of egg throughout
- 500g of cooked white rice, jasmine or basmati, ideally cooled overnight
- 150g of cooked and peeled king prawns
- 100g of frozen peas
Stir-fry for 2-3 minutes or until the grains of rice are fluffy and separated
Add the soy sauce and cook until the rice is evenly coated
- 2 tsp light soy sauce
Add the spring onions and toss to combine
- 2 spring onions, finely sliced
Fry the remaining egg in some neutral oil
- 1 Freshlay Farms Golden Yolker® egg
- vegetable oil, for cooking
Plate the rice and top with a fried egg, some chilli oil and the coriander salad on the side
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