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Egg fried rice

by Lucy Crabb on Thursday, 17 January 2013

A versatile rice recipe – the perfect accompaniment to prawns, cooked chicken or Chinese-style barbecued pork

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  • Serves 4

  • Prep time 15 mins

  • Cooking time 5 mins

  • Total time 20 mins

Ingredients

  • 2tbsp peanut oil
  • 2 free-range eggs, beaten
  • 1 clove garlic, peeled and finely chopped
  • 2tsp finely chopped fresh root ginger
  • 500g (1lb 2oz) cooked Thai Jasmine rice, chilled overnight in the fridge
  • 2tbsp light soy sauce
  • ½tsp salt
  • 1tsp caster sugar
  • 2tsp oyster sauce
  • 1tsp sesame oil
  • 4 spring onions, cut into fine shreds

Preparation

  1. Heat a wok until almost smoking. Add 1tbsp of oil, add the eggs and move them around the wok until just set. Remove to a plate and roughly chop.

  2. Wipe the wok with a piece of kitchen paper, return to the heat with the remaining oil until just smoking. Add the garlic and ginger and stir-fry for 1 minute. Add the rice and stir-fry for another minute. Add the soy sauce, salt, sugar, oyster sauce and sesame oil and stir-fry until the rice is coated with the sauce. Return the eggs to the wok with the spring onions, toss everything together and serve immediately.