Chinese has always been a thoroughly enjoyable takeaway for me. Interestingly, I never used to order rice unless somebody else wanted it. I was more of a noodles gal. But these days, especially since I discovered how rice and potatoes benefit my digestive woes, rice has risen through the ranks.
Egg Fried Rice is great and so, so easy to make. With my growing love for a Chinese ‘fakeaway’ (See recipe archive here), egg fried rice has become a regular feature. Boiled rice does the job for me, particularly if cooking a main dish with a good sauce. However, making the effort with egg fried rice just gives it that little something extra.
You will need:
Soy Sauce (1 tbsp per 125g of cooked rice)
Eggs (1 per 125g cooked rice)
Cook the rice to the packet instructions.
Whilst the rice is cooking, crack the eggs into a suitable container and beat together with the soy sauce.
Spray a frying pan with Frylight. Add the cooked rice and egg mix to a non-stick frying pan and stir rapidly to prevent the creation of a rice omelette. Feel free to add a few peas to warm through at this stage if you fancy. I don’t, I hate peas. I find alternative ways to include speed foods.
Once the egg has cooked through and the mixture is thoroughly combined and evenly coated in soy, serve.
An alternative method is to use a pouch of rice but, remember that this may add syns. Aldi’s Basmati (my favourite) rice pouches are 1.5 syns per pouch, as are Uncle Ben’s. There are lower syn versions if you choose long grain rice but be sure to check.
Under cook the rice by 30 seconds or so before adding to the pan.
Egg fried rice is a wonderful accompaniment to many Chinese dishes. In particular, see below links for recipes to make delicious: