A Chinese Takeaway you make at home – Egg Fried Rice.
I’ve already shared one of the recipes that I learnt to make at the one day ‘Understanding the Wok’ class at the School of Wok. This recipe for egg fried rice may seem mind blowingly simple, but I thought it worth including for a number of reasons.
Firstly, it’s a dish you can make into a main meal. You can add leftover chicken, shrimps or cooked pork (or even all three) to the dish at the same point that you add the peas. And hey presto, a lovely, simple supper. And, it’s very frugal – using one egg and some left over rice for two people!
Secondly, it’s the sort of dish that turns a simple Chinese stir-fry like the Sichuan Chicken recipe I shared earlier, into a real feast.
Finally, it’s something that I never knew how to make. If I’d guessed I would probably have broken an egg into the rice as I was frying it. Maybe that would work too. But this method means that you get well distributed egg throughout the rice and a dish that is packed with flavour and costs next to nothing to make.
The trick with the rice is, apparently, to make sure it is cold before you add to the stir fry. We were told that yesterday’s leftovers were fine if you were scrupulous with hygiene. You need to cover and cool your cooked rice quickly (spread it out a bit in a tupperware dish), and then keep it in the fridge for no more than 24 hours before you cook it.
With many thanks to The School of Wok for yet another winning recipe.