Egg Fried Rice
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Course
Main Course
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Cuisine
Asian
Egg Fried Rice
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- jasmine rice Long grain rice variety
- chicken stock Liquid
- 1 shallot
- 3 garlic cloves
- 1 fresh red chilli
- sambal or alternative chilli paste
- 4 spring onions
- 4 eggs
- sesame oil
- soy sauce
- pepper
- MSG
- vegetable oil
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Instructions
- Egg fried rice is prepared using day-old rice so prepare yours in a rice cooker or in a pot then leave to cool in the fridge. This will reduce the starch content and make it much drier.
- To cook the rice, add the required amount of chicken stock where you would normally add water – amount will depend on how much you make/how many people you are serving.
- If using a rice cooker, cover the rice with chicken stock then put the lid on and turn to cook.
- Once ready, transfer to a container and seal tightly before leaving it in the fridge.
- Dice the whole shallot then finely slice the garlic and chop the chilli.
- Next, remove the end part of the spring onion and finely chop these up too.
- Crack two eggs into a mixing bowl then another two egg yolks along with them – these add so much flavour and texture so your egg fried rice.
- Whisk the eggs well then add 2 teaspoons of sambal paste – or more if you want a bigger chilli kick - and whisk this through too.
- Get a large wok and put it on the stove at a medium heat and add a generous drizzle of vegetable oil. Lift the wok every so often and turn it using your wrist so that the oil starts to cost the sides too.
- Once the wok starts to release a gentle smoke, it is ready to create your egg fried rice!
- Pour the oil into a separate bowl before adding fresh oil – approx. 2 tablespoons – wo the wok along with the shallots and garlic.
- Let these sauté for no more than 2 minutes and make sure you stir and mix them around so they don’t burn and cook well.
- Next, add the egg to the wok and quickly mix this through, breaking it up using a stainless steel spatula – you have to be fast or else it will scramble and burn!
- Once it is cooked but still moist, add the rice (6 handfuls or your desired amount), fresh chilli, shallots and mix/toss through really well.
- Sprinkle some black pepper on top of the rice before adding soy sauce, sesame oil and mix well.
- Add 2 heaped tablespoons of MSG and mix through once again.
- Once everything has combined really well turn the stove off and serve!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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