Tuesday, 22 January 2008

Egg fried rice

Egg fried rice is an all time favourite at Chinese restaurants in the UK. Even I have become a convert when dining out. After all, why would I want to pay £2-£2.20 for a serving of plain boiled rice (that I cook all the time in my rice cooker at home) when I could get a serving of tasty egg fried rice for another 30 pence?

Egg fried rice 1

But sometimes, one just feels like having egg fried rice at home anyway and this is a simple method that could easily be extended or converted to yong chow fried rice, chicken fried rice, king prawn fried rice or whatever-you-fancy fried rice.

Important tip: The key to fluffy fried rice with well-separated grains (instead of lumps) is to use rice that is completely cold. Using fresh cooked rice would result in lumps as the rice grains are still sticky and the eggs and seasoning would not coat the individual grains well. The best thing to do is to use day-old fridge straight from the fridge. Cook double the portion of rice for a meal and then store the leftover rice in the fridge for fried rice the next day (it keeps well for a day or two).

Ingredients (serves 2):

2 servings of cooked medium/long grained rice (completely cold)
1 large egg, beaten
1 tbsp soy sauce
1/2 tsp sesame oil
Cooking oil
Handful of frozen peas (optional)
1 stalk of spring onions, chopped (optional)

Heat a wok or large frying pan until hot and almost steaming. Pour some cooking oil into the wok, followed by the rice, and stir fry briskly for a few minutes until the rice is heated through.

Drizzle the egg over the rice and continue to stir fry until the egg has just set and the rice is dry. Add soy sauce and sesame oil to the rice and mix evenly. If using, add the peas or spring onions and stir for another 2 minutes to heat through.

Egg fried rice 2

This dish can be a meal on its own with added meat and vegetables. Raw slices of chicken, beef and prawns are cooked first, followed by vegetables (such as beans sprouts, carrots or mange tout/snow peas), before adding the rice and so on as in the directions above. Leftover chicken or cooked prawns can also be used, in which case add them together with the peas at the end to heat through.


Happy cook said...

I love the fried rice.
Actually i love all kind of rice dishes :-)

Nilmandra said...

Thanks, happy cook. I like a good variety of grains and carbohydrates (e.g. cous cous, potatoes, pasta, noodles and so on), but sometimes I just feel like having rice. Maybe because I grew up with it :)

Mahek said...


Nilmandra said...

Thanks, Mahek!

Mahek said...

i love your site and you know that i hope...
both your rice recipes are great, but can i give you a suggestion.
i saw the cook kylie kwong cook egg fried rice in her program she takes oil in wok heats it add ginger or garlic and then adds the eggs and spring onions and stirs to get a nice scrambled egg and finally rice and the other ingredients are put in
try it in this way once and let me know.

Nilmandra said...

Mahek: Thanks for the tip. I have seen it done that way as well and have tried both (adding the egg first and then the rice; or adding the rice first and then the egg). I find that adding the egg first gives you more visible chunks of egg (which is yummy), while adding the rice first and then the egg means the egg mixture coat the rice grains better so that the taste penetrates through the dish and is more even.

It is a matter of preference really. And I also find that my wok is easier to clean if I add the rice first and then egg. I think I need to get a new and better wok!

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