Friday 8 February 2013

Egg Fried Rice Recipe

With Chinese New Year only two days away I thought it would be a good idea to post the recipe for a classic accompaniment, Egg Fried Rice.

Simple to make, and an excellent way of using-up any leftover rice. This recipe is so classic and simple even my mother loves it.

You can easily tart-up the basic egg fried rice into 'Special Fried Rice' by adding diced ham, small prawns (shrimps), sliced baby sweetcorn and peas to the basic egg and rice mix.

I am providing two distinct methods for making egg fried rice. In the first, the egg coats the rice grains, in the second you get individual pieces of egg mixed with the rice. The style people prefer seems to be very much up to individual preference.

Egg Fried Rice

Serves: 4


2 tbsp groundnut oil
350g (12 oz) cooked rice, chilled
1 egg, well beaten


Method 1: Coated Rice Grains
Heat the oil in a pre-heated wok. Add the rice and stir-fry for 1 minute. During this time, use your spatula to break as much of the rice down into individual grains as possible.

Quickly add the beaten egg, stirring the rice so that each piece is coated in a little egg, but that the rice remains as single grains. Serve immediately.

Method 2: Omelette
Heat the oil in a pre-heated wok. Have your rice ready to hand (break the rice into individual grains with your fingers). Add the rice to the wok and beat with chopsticks until it starts to scramble. Now add half the rice and stir to mix with the egg, ensuring that the egg is broken into pieces.

Add the remaining rice, stir to combine then stir-fry until heated through. Turn into a warmed bowl and serve.

Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:

Soups and Starters

Main Dishes

Fish and Seafood Dishes:

Szechuan Fried Aubergine (Vegetarian)

Noodle Dishes:

Seafood Chow Mein (Seafood)



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