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, peppers and peas in this dish; but other vegetables, such as broccoli florets, mushrooms and beansprouts also work well.
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.
Serves 3-4
2-3 tablespoons of vegetable oil
225g jasmine rice
1 small white onion
1 carrot
1 red or yellow pepper
2 salmon fillets
Peas
2 eggs
1 tablespoon of light soy sauce
1 tablespoon of sesame oil
Optional
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.
- Deseed and dice the pepper.
- Place the peas in a heatproof container. Pour over boiling water and then drain immediately.
- Skin the salmon fillets and cut into 2cm chunks.
- Whisk the eggs.
- Heat two tablespoons of vegetable oil in a wide frying pan over a medium heat. Once the oil is hot, add the onion, carrot and pepper and stir fry for a few minutes.
- Add the salmon and stir fry for a couple of minutes, until the salmon starts to turn opaque.
- Add the rice to the pan, mix well, then 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.
- Combine the rice mix with the cooked eggs, breaking up any large chunks.
- Throw in the peas, 1 tablespoon of light soy sauce and 1 tablespoon of sesame oil. Mix well to combine.
- Serve.
