Super Simple Egg Fried Rice
Egg fried rice is a super simple dish that can either be aside dish or really, if you pack it out, could easily be a main meal.
- 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!