Although egg fried rice is a really quick dish to make, it really is much better if you can find time to pre-cook the rice. Rice that has been cooled and 'dried' is much less likely to stick together and give you that clumpy effect.
Ideally, I'd recommend using jasmine rice - although other types of rice will work, jasmine seems to give a more authentic finish.
I've included carrot, onion and peas in this dish but if you'd prefer a plain egg-fried rice, then simply leave them out. The eggs can be added either as per the recipe below, (when the rice is pushed to one side and the egg cooked separately and then mixed in), or you can simply pour the egg over the rice and mix it through.
Finally, in terms of seasoning, then a tablespoon of light soy sauce is all you need but if you want to add more flavour then sesame oil or oyster sauce are good options.
Serves 3-4
2-3 tablespoons of vegetable oil
225g jasmine rice
1 white onion
1 carrot
Peas
2 eggs
1 tablespoon of light soy sauce
Spring onions
Optional
1 tablespoon of sesame oil OR
1 tablespoon of oyster sauce
- Place the rice in a bowl and cover with cold water. Stir the rice in the bowl and then drain. Repeat until the water runs clear.
- Add the rice to a pan of boiling water, cover and cook on a fast simmer for 10 minutes. Turn off the heat and leave for 3 minutes.
- Drain the rice and place in a wide shallow dish to cool. Once the rice has reached room temperature, cover and place in the fridge.
- Peel and fine dice the carrot and onion.
- Thinly slice the spring onions into rings.
- Place the peas in a heatproof container. Pour over boiling water and then drain immediately.
- Whisk the eggs.
- Heat two tablespoons of oil in a wide frying pan over a medium heat. Once the oil is hot, add the onion and carrot and stir fry for a few minutes.
- Add the rice to the pan and stir fry until the rice is heated all the way through.
- Push the rice to one side of the pan and pour in the eggs. Use a wooden spatula to move the eggs around until they are cooked through.
- Mix the rice and eggs together.
- Throw in the peas and 1 tablespoon of soy sauce. Mix well.
- Scatter over the spring onion and serve.
