Wednesday, 29 January 2014

Easy Egg Fried Rice



Egg Fried Rice

Egg fried rice is one of the easiest dishes you could ever hope to make, but it's also a classic. If you're planning a banquet for Chinese new year, you'll certainly need to make sure you have plenty of rice to mop up all the delicious sauces.

The peas and scallions really stand out against the white rice, making it look more striking than any five-ingredient dish really has a right to. You could season the rice with a little soy sauce, black pepper, or chilli flakes, but as I was making it to serve alongside other dishes, I decided to leave it plain on this occasion. For a snack on its own, I'd probably add a few extra seasonings.

I first learnt to make egg fried rice by watching the preparation at a Japanese teppenyaki restaurant, where the method was approximately thus: fry an egg, and chop it into the (already cooked) rice. End of story. It was just so ridiculously simple. Cooking the egg first means you end up with distinct pieces of egg in the final dish, and the rice grains also remain separate, which wouldn't happen if you combined the rice with uncooked egg.

This quantity serves two, quite generously, but it's easy to double up if you're feeding family and friends.

5:2 Intermittent Fasting button5:2 Diet
Prepared as described, and shared between two, this recipe comes in at around 450 calories per serving.

Egg Fried Rice
Serves 2

150g (6oz) basmati rice
1tbsp vegetable oil or sesame oil
2 eggs
100g (4oz) peas
4 spring onions (green onions/scallions)
  1. Cook the rice according to the packet instructions. Leave in the saucepan, away from the heat.
  2. Heat the oil in a large frying pan, and fry the eggs. Flip the eggs to fry the second side. (You're aiming for over medium consistency, and it doesn't matter if the yolks get broken.)
  3. Using the edge of your cooking slice, chop the egg into small pieces.
  4. Add the (still hot) rice, and stir into the egg.
  5. Slice the spring onions, and add along with the peas.
  6. Stir fry for a couple of minutes, and serve warm.
Egg Fried Rice

10 comments:

Pauline Persing said...

Sounds good. We like Chinese fried rice.

Rachel said...

As you say ridiculously simple, and bright and appetising to look at as well!

Amee Sandhu said...

Rachel, this looks so pretty and healthy! Delicious!

Cathy said...

Oh I love egg fried rice - it is so tasty. Thanks for sharing this recipe Rachel :-)

Savvy WorkingGal said...

I love fried rice and this recipe is so healthy. I will be making this one.

Lavender and Lime (http://tandysinclair.com) said...

This is still on my to do list from last year!

Amy at Ms. Toody Goo Shoes said...

Love fried rice. You make it look so easy! I've never tried to make it.

Jen said...

I love fried rice. You make it sound so simple. Now I know what to do with that huge bottle of sesame oil (because there is no such thing as a small bottle at the local grocery stores).

Charlotte Klein said...

So great that such a flavorful dish is made with so few ingredients. I love me some fried rice!

Kerry C said...

I love fried rice. Your recipe looks so easy. I will have to try it out. Thanks for sharing at Saturday Dishes.

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