Monday, 10 August 2015

Easy Egg Fried Rice




I've tried to perfect fried rice for years and this is the version I'm happiest with!
You can scale this recipe up or down according to how many people you want to feed. The amounts I've used make enough rice to go with a curry or other dish for my family of four but feel free to adjust as you wish, just remember to always use twice the amount of water to rice.

RECIPE

Rice - Basmati, one large mugful
Eggs - 5 medium
Peas - A good handful or more if you want (Optional)
Light Soy Sauce - 1tbsp
Caster Sugar - 1 tbsp
Ground Nut Oil - Approx 1.5 tbsp (Vegetable or other oil is fine!)
Salt & Pepper - to taste
Toasted Sesame Oil - Approx 1tsp (Optional)

METHOD

First of all, cook your rice. You can either cook as per the pack instructions or follow my easy way in the microwave:
In a large microwave-safe bowl, tip in one mugful of rice and add twice the amount (two mugs) of boiling water. Stir well and season with salt. 


Cover with clingfilm and poke a hole in the top to let steam escape. 


Microwave on full power for ten minutes, remove the clingfilm and stir. Then microwave for another 4-5 minutes until the rice is cooked and all the water has been absorbed. My microwave is 800W so you may need to adjust the time slightly according to the power of your microwave.

I find that cold rice works better for frying so I always do this step earlier and put the rice in the fridge until I need it.

When you're ready to cook, crack your eggs into a cup or jug and whisk together. Add half a tbsp of oil to a non-stick wok and scramble over a medium heat until just set as they will cook more later. Remove to a plate/bowl and set aside for now.


Add a tablespoon of oil to your wok and put over a high heat. Once the wok is really hot, tip in your rice and stir fry for a few minutes to get the rice coated in the oil. Now add your peas and stir in. Cook for a few more minutes.


Now it's time to add the salt & pepper, soy sauce and sugar - I know sugar seems an odd addition but trust me, it balances the saltiness of the soy nicely - and then, finally tip in the scrambled eggs. 

Keep stir frying until the peas are cooked through and, if you like, add a drizzle of toasted sesame oil, which I absolutely love as it gives a gorgeous flavour to the rice, before serving.

Always taste as you go along so you can adjust the seasoning if you need to and, if you find that the high heat is making your rice dry out a bit, just splash some water in and keep going. Serve with anything you like or you can always add some cooked chicken for a speedy meal!




Happy Cooking :)







No comments:

Post a Comment