Sunday, 23 November 2014

The perfect egg fried rice

Working out how to make perfect egg fried rice is like trying to boil the perfect egg. It sounds simple but actually it takes a bit if practice and trial and error to get it right. The most crucial thing is to make sure the rice is cooked and cooled before hand. The easiest way to cool it is to spread it out on a plate. The next bit is whether you scramble your egg first or add it in to the rice. Ken Hom recommends the latter and who am I to question my Chinese cooking guru. And to be honest it tastes pretty good, try it next time you make Chinese food, you may have found your perfect egg fried rice recipe. 

Cook and cool the rice
In a bowl whisk egg(s) with some toasted sesame oil and a pinch of salt
Heat the groundnut oil in a large frying pan or wok
Add the cooled rice and stir fry for a few minutes
Drizzle on the egg mixture and fry for a few minutes until the egg has set and the mixture is dry 
Continue to fry for a few more minute until some of the rice grains start to turn a bit crispy
Top with chopped spring onions if you wish 

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