How to Make Egg Fried Rice

Egg fried rice - perfect for any Chinese meal or, of course, whatever you fancy.

Egg Fried Rice

Perfect served with my Chinese Chicken Curry. 

Egg Fried Rice




Yield: 2-4

Egg Fried Rice

This recipe makes 2 large sized portions although is enough for 4 depending on what else you are serving it with.

ingredients:

2 Cups of Rice – cooked in salted water and cooled *See my post on storing cooked rice
a couple of glugs of  Vegetable Oil
2 Eggs - lightly beaten
2 Teaspoons Soy Sauce
2 Teaspoons Sweet Soy Sauce (Ketjap Manis - sold in Tesco)
a pinch of White Pepper

instructions

Get your wok out, heat it up and add about a tablespoon of vegetable oil. 

Fry the beaten eggs just for a few seconds - you don't want it cooked too much at this stage. Remove the egg, break into pieces and set aside.

Now using the same wok - no need to wash it. Add another glug of vegetable oil and heat.
Add in the cooked (cold) rice and give it a good a stir.  

Now add the soy sauce, Ketjap Manis (sweet soy) white pepper and continue to fry and stir the rice for a couple of minutes.

When the rice is piping hot, return the egg to the wok.  As the egg was almost cooked, it will only take a few seconds and serve immediately. 
Created using The Recipes Generator

6 comments

  1. That looks sooooooo delicious Jan!! Perfect with that curry and yes, you are right. we MUST get together soon! xxoo

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  2. Another tasty dish Jan...I have never tried making this myself, it's time I did now I have seen this! Have a good weekend. Lucie x

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  3. I know it is more fattening this way, bit it is just so good with the egg in it. what the heck!

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  4. in france we add snow peas, ham and they call this a cantonese rice !! Pierre de Paris

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  5. Can you believe it, I had my first ever egg fried rice recently. And it was home-made too. I rather enjoyed it. Certainly worth making at home!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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