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Egg Fried Rice

August 25, 2014

Egg Fried Rice Recipe Chinese Side

Egg Fried Rice Recipe Chinese Side

Egg Fried Rice Recipe Chinese Side

Egg fried rice is a great little side dish, and with a few added extras it can be a super thrifty, easy entree.

Eggs are a cheap protein and rice is equally good value, so you can make a really filling meal on a tiny budget.

I really like egg fried rice along side saucy, spicy dishes. It mellows out the heat from hot spices and soaks up all the loveliness as well. I really love this fried rice along side my Crispy Chilli Beef (recipe coming soon!)


Ingredients: Make enough for 2 main meals or 4 side portions

1 cup/200g rice
3 large scallions/spring onions
1/2 cup/70g peas 
1/2 cup/70g bean spouts
3 eggs
1 tablespoon soy sauce
1 teaspoon sesame oil
A little splosh of cooking oil
Salt and pepper

Method:

Pour your rice into salted boiling water and cook until tender. When it's cooked, drain and keep to one side in the sieve.

Crack the eggs into a mug or bowl and whisk with the sesame oil, soy sauce and pepper (the soy sauce is very salty so you shouldn't need to add extra salt).

Slice your scallions and fry in a little oil in a large frying pan for about 2 minutes on a medium heat, then add in the peas and bean sprouts. Continue to cook on a medium heat for a further 2 minutes then add in the rice. You want to use a large frying pan, it will feel excessive for the amount of vegetables but you want to be able to mix the rice well when you add the eggs and space is key!

Mix the rice well with the vegetables, making sure to break up any clumps. Fry for a minute or two to get rid of any excess water that may have been hiding in the rice.

Turn the heat down to low and pour over your eggs. By turning down the heat you control how quickly the egg sets, allowing you to mix it well and reduce the chance of any big fat bits of scrambled egg in with your rice.

Mix the rice and egg well until everything is coated, at this point leave it to cook for a minute. After the minutes cooking, mix up the rice then leave again without stirring. Continue to do this until the egg is completely cook, this will create some strands of egg within the rice without it being too clumpy.

When there is no liquid egg remaining your rice is ready. Brilliant as a side dish, you can also bulk this up in to a main meal by adding in some extra ingredients. A couple of suggestions are:

Add along with the scallions:

  • Raw prawns
  • Marinated Tofu
  • Wild mushrooms


Add along with the rice:

  • Shredded chicken, beef or pork
  • Cooked prawns


Top the finished rice with:

  • Flaked salmon
  • Whole fried egg







Egg Fried Rice Recipe Chinese Side



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