This was my first try at cooking egg fried rice for myself. I found it quite easy to do and it tasted fresher and less oily than take-away egg fried rice, I might make it for my self more often. I didn't really use a recipe to make it, I researched how chefs make it then put different sections together so I understood how to make it. Here's what I did. Cook the rice at least 2 hours before you want to fry it so it has time to cool down, this makes frying the rice easier.
Egg Fried Rice Recipe
Enough for 1 person
2 eggs
75 grams rice
2 Tablespoons sunflower oil (or the oil you prefer)
Soy Sauce to taste
- Cook the rice following the instructions on the packet. Place the cooked rice in a container to cool, place the container in the fridge if you are leaving the rice overnight.
- Crack the eggs into a cup and beat them together.
- Heat a medium wok on high heat and add 1 tablespoon of the oil. When its heated add the beaten eggs.
- Move the eggs around in the wok so they cook, like scrambled egg not an omelette. Break the egg up with your spatula so you have little pieces of cooked egg.
- When the egg starts to brown turn the heat off and transfer the cooked egg to a separate bowl.
- Replace the wok on the hob and turn the heat on to high.
- Add 1 tablespoon of oil to the wok and leave it to heat up. Once heated add the rice. Keep the rice moving in the wok, cook it for 10 minutes.
- After 10 minutes add the cooked egg and soy sauce to taste. Fry for 2 more minutes to combine the flavours, then turn off the heat and transfer your egg fried rice to a bowl.
