Simple Egg fried rice is a dish that can either be a side dish or really, if you pack it out, could easily be a main meal.
Last night I made my Sticky Honey Soy chicken drumsticks. As much as I’d love to just sit and eat them on their own it needs something to make it more of a meal. My Children Constance & Theodore are up for trying anything. It’s super impressive for a 4 and nearly 2 year old. Where they fall down is eating vegetables that they can see. They’re pretty good with it don’t get me wrong, but they’re both still at the stage where eating vegetables has to be fun. Egg fried rice turns out to be an absolute winner.
How to cook egg fried rice.
Look, cooking egg fried rice isn’t going to change your world in terms of skill. It’s pretty easy to get right. Fluffy rice seasoned with toasted sesame oil, dark soy and packed out with scrambled egg and veg. What could be easier?
The secret to great egg fried rice is actually how cool you can get your rice. If you have plenty of time before you’re ready, make your rice well in advance and cool. Cool it down to room temperature and if you can afford the time, chuck it in the fridge for a couple of hours.
The steps are really simple. Scramble some egg In the wok with some salted butter. Once that’s done take that out and set to one side and heat up some more butter in the wok. Chuck your veg in until it softens and becomes super fragrant. You don’t want to overcook or burn the veg here, it should still have some bite! Add your seasoning sauce (I use dark soy for a really deep flavour), oil and chuck the cold rice in. Toss it a couple of times and give it a good stir and add your egg back in. When it’s piping hot serve it straight away and enjoy!
Perfect with Asian marinated meat! Here’s the recipe.
Super Simple Egg Fried Rice
- 3 eggs, beaten
- 2 tbsp toasted sesame oil
- 4 tbsp dark soy sauce
- 3 large garlic cloves, minced
- 1 red onion, finely chopped
- 1 Large carrot, cubed
- 100 g frozen peas
- 225 g white long grain rice
- 3 tbsp salted butter
- A couple of hours before you're ready, cook out your rice in water. When the water has been absorbed, pour the rice onto a shallow sided baking pan and leave to cool to room temperature. After it's cooled, stick it in the fridge.
- When you're ready to start cooking add a tbsp of the salted butter to a hot wok and add the eggs. Scramble them in the pan. When cooked, remove and set to one side.
- Add the remaining butter to the work and chuck the carrot, onion, and garlic in. Cook until the veg has softened and the garlic and onion are super fragrant. Don't over cook or burn these or you'll get a real bitter taste through the dish.
- Add your soy and sesame oil. Give the wok a shake and then put your cooled rice in. Give it 30 seconds and then give it another good shake to loosen it all. Add your peas and give everything a good stir to make sure all the rice is covered in that beautiful rich soy.
- Add your egg back into work with another good stir. When the rice is piping hot serve and enjoy!