Quick egg fried rice is the perfect side dish to a host of Chinese dishes, this recipe gives you all you need to get it perfect every time!
Chinese Fried Rice.
Sometimes the simplest looking dishes can present the biggest problems in the kichen.
Egg fried rice is one of those dishes that is easy but it took me a long time to get right.
I don’t cook it often but I do love it greatly.
I am much more likely to cook special fried rice and have it as a rice based main course.
Cooking this recipe is lightning quick, it takes 5-7 minutes. But you must prepare in advance.
This permits me to cook the rice the day before and allow it to properly cool.
This Quick and simple fried rice recipe needs very few ingredients but you need to treat them right to nail this dish.
I prefer basmati rice but this works with well with all long grain rice.
First of all the rice needs to be completely cooled and be pretty “dry” before you fry it.
Cook rice however you like, I personally prefer a big pan of water, salt, and a rapid boil. I never rinse my rice for this recipe, although I did experiment for you and it made no difference!
Once the rice is cooked strain it and allow it to sit in a sieve to steam dry for 10 minutes, giving it a stir occasionally.
If you are a rice cooker person or even a pressure cooker, knock yourself out!
You need the rice to cool completely so after 10 minutes transfer it to a large baking sheet and spread it out as thinly as possible. Once cooled drop it in a bag or Tupperware tub and store it in the fridge.
The rice will last up to 24 hours in the fridge. You can also freeze the rice once it is cooled, it will last for upto a month in the freezer.
Defrost completely before cooking!
I use a wok but a frying pan (not non stick) works just as well.
You need a hot pan for this, you should not add the oil until your wok or pan just starts to smoke.
I strongly advocate adding the egg first for homemade fried rice. It leads to nicer pieces of egg which you can then break up as you stir fry the rice.
Finally do not ignore the instruction to push the rice to the side add the sesame oil then the soy sauce.
This allows it to reduce and intensify in flavour rather than being absorbed into the rice which happens if you just pour over the rice.
A quick egg fried rice is a fantastic way to make your Friday Fakeaway experience complete and with a little planning it is a lot easier than you think.
- 350 g (2 Cups) Cooked Basmati Rice
- 2 Eggs
- 4 Spring Onions
- 1 1/2 Tbsp Light Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil
- Finely slice the spring onions into rings 2-3mm thick.
- Lightly beat the eggs.
- Heat your pan and when it is smoking hot add the cooking oil.
- Add the egg into the base of the wok and swirl and allow to set.
- After the eggs sets in around 30-60 seconds add the cooked rice.
- Stir fry for 3-4 minutes until the rice is piping hot.
- Push the rice to the side of the pan
- Add the sesame oil and soy to the side of the wok.
- Once the soy starts to boil which should take seconds pull back the rice and stir fry for 60 seconds.
- Remove from the heat and stir through the spring onions.
Amount Per Serving: Calories: 437Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 186mgSodium: 894mgCarbohydrates: 52gFiber: 2gSugar: 1gProtein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.