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Prep Time: 3 Minutes Cook Time: 7 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones. Ingredients:
2 tablespoons peanut oil |
3 eggs, beaten |
400 g basmati rice or 400 g jasmine rice, cooked and cooled |
3 ripe tomatoes, sliced |
3 tablespoons light soy sauce |
1 tablespoon sesame oil |
1/2 teaspoon white pepper |
1 large spring onion, finely sliced |
Directions:
1. Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
2. Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
3. Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
4. Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.
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