Posted in Chicken, Comfort Food, Fakeaways, Quick Eats

Egg Fried Rice

There’s something about a big bowl of egg fried rice – it’s like a bowl of pure comfort. Something so simple, but so tasty. I’d happily order it from the Chinese and nothing else!

It might sound strange (especially considering how faithful I am to the weekly Sunday roast), but I LOVE this as a quick Sunday treat and it’s great to clear out the veg drawer before the weekly shop. I’ve popped below the recipe I use, but in all honesty it really depends what we have left that needs using up – pretty much any veg is great it in and I love chucking in some prawns if we have some (they’re a freezer staple for us). Take the ingredients with a pinch of salt and feel free to substitute where needed!

The secret to the best egg fried rice is pre-cooking the rice first and leaving it to cool & dry (none of this pre-cooked microwave rice nonsense). Using cold rice will allow it crisp up more when stir fried! That being said – you need to be careful reheating rice and I love having this as leftovers the next day so if that’s the plan I’ll cook the rice and use it straight away instead of letting it cool, that way I can reheat it. And don’t forget to always make sure the rice is steaming hot!

Serves 3 ( generous portions!)

Ingredients:

1/2 shallot / onion diced

Greens of your preference sliced (I love a big handful of spring greens / kale and some sliced broccoli )

3 eggs whisked + 3 extra if you want a fried egg on top (I’ll judge anyone who doesn’t!)

1/2 cup of peas

250g basmati rice (cooked and left to cool – unless planning to reheat leftovers don’t leave to cool, read above!)

2 tbsp vegetable oil

2 tbsp light soy sauce

1/2 tsp five spice

1/2 tsp fish sauce

1 tbsp sesame oil

1 tbsp oyster sauce

1 tsp garlic paste

1 tsp ginger paste (you can use fresh garlic and ginger but this is always a quick meal for us!)

Protein of your choice – I love adding in a diced chicken breast & handful of prawns!

To serve:

Cucumber, spring onion, chilli, coriander, sliced ginger, sesame seeds and generous serving of sriracha!

Method:

  1. Heat 1tbsp of vegetable oil a LARGE wok and add the garlic, ginger and shallot and cook through for one minute before adding the protein – keep stirring to stop burning
  2. Once the meat / fish has cooked through, remove from the wok and set aside and add the veg
  3. Whilst the veg is cooking through, mix the sesame oil, fish sauce, five spice, oyster sauce and soy sauce in a separate bowl until combined
  4. Once the veg is almost cooked, add back in the protein and stir through the rice. Give this a few minutes without stirring too much to allow the bottom layer of rice to crisp slightly!
  5. Heat the remaining tbsp of oil in a frying pan and crack in the eggs
  6. Whilst the eggs are cooking take you bowl of sauce and mix into the rice before adding in the whisked egg – keep stirring the eggs to make sure its fully mixed in and cooks through
  7. Serve the fried rice with the the fried egg on top with a generous handful of garnishes and enjoy!!

On the table in less than 15 minutes and absolutely DELISH!!!

Don’t forget to tag me! @foodmakeskatiehappy

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