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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 leftover 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.
- 150 g Boiled or Steamed Rice this needs to be cooked and cooled, so you have a slightly sticky mixture
- 1 Large Egg
- 50 g Frozen Petit Pois
- 2 Spring Onions
- Sesame Oil
- Light soy sauce
- Salt and Pepper
- Vegetable Oil
- Slice the spring onions into delicate strips. They are not cooked so need to be quite finely cut.
- Heat one or two tablespoons of vegetable oil in a wok till starting to smoke. Crack the egg into the wok and fry
- Once the egg is half cooked, break the yolk and cut into the white with your spatula - you want a ribbon like egg. Push the egg to one side of your wok to stop it overcooking and allow space for the rice
- Add another tablespoon of vegetable oil and heat up till just smoking. Add in the rice and mix well, separating out the rice as much as possible with your spatula. Your mixture should just be starting to colour when you add in the peas
- Once everything is well mixed and heated through add the peas and keep stir-frying for a minute or two
- Add in light soy sauce to taste (start with about a tablespoon) and stir-fry for a few seconds. Season well with salt and pepper and stir through a dash of sesame.
- Serve in a large bowl with the spring onions scattered on top
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.