Egg fried rice is one dish to go to when there is nothing much left in the house to eat. It is quick and simple and you need basically an egg for this.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast, Dinner, lunch, Side Dish, Snack
600gCooked rice (overnight) better to use only ordinary long grain.
20gShallots - sliced
2clovesGarlic - chopped
150gMixed frozen vegetables, thawed and cut if necessary (optional)
3clovesGarlic - chopped
1Spring onion - chopped
2Eggs
2tbspLight soy sauce
1tbspDark soy sauce ( optional)
1tsp1 tsp Sesame oil
Cooking oil
White pepper powder
Salt to taste
Instructions
In a wok or frying pan spray the pan with cooking oil or heat up 1 tbsp of oil.
Add in the shallots and fry until it is lightly coloured. Add in the garlic and fry until it is light brown.
Add in the vegetables and fry for about 2 minutes.
Add in the cooked rice making sure you fluff it to separate it before adding.
Toss around for a few minutes and add in the dark and light soy sauce.
Continue to toss until rice is heated through.
Move the rice to one side of the wok. Add some oil to the space. Break the eggs and add it to the empty space. Give the eggs a bit of a stir to mix up the yolk and whites.
Then add in a swirl of soy sauce and a few dashes of white pepper powder.
Let it set to about ¾ done. Then flip the eggs over. Make sure that the eggs continue to set.
Then mix and break the eggs and combine with the rice thoroughly making sure that there are no lumps.
Continue to toss the rice
Add in a swirl of sesame oil.
Adjust seasoning by adding more soy sauce, salt and pepper.
When done, stir in the chopped spring onion.
Dish out and serve with cut chilli or sambal. The best is ketchup.
Video
Notes
It is best to use regular cooked long grain' rice. Jasmine rice is a bit sticky. You can use a combination of both.