All-Purpose Egg-Fried Rice
This versatile recipe is from The Ultimate Student Cookbook by. It is a brilliant base to add leftovers to and is quick to prepare.
Makes two servings.
- 2 eggs
- 3 tbsp light soy sauce
- 5 tsp sesame oil
- 3 tbsp vegetable oil
- 3 spring onions
- 2 garlic cloves (peeled, finely chopped)
- 400g leftover cooked rice
- Crack the eggs into a bowl. Add 1 tablespoon of the soy sauce and 2 teaspoons of the sesame oil. Beat together with a fork until well combined.
- Heat 1 tablespoon of the oil in your largest frying pan over a high heat. Once smoking, add the egg and let it bubble up and set as it hits the heat. Let it cook on one side for 2 minutes and
- then break up the egg and stir it around. You are aiming for a kind of scrambled omelette. This should take only 1–2 minutes more. Immediately remove to a clean plate.
- Take your spring onions and trim off the stringy bits at the ends. You are going to use both the green and white part of the onion, but at different stages in the recipe, so slice all your spring onions into thin disks, but keep the white and the green separate.
- Place your frying pan back over a high heat and pour in the remaining vegetable oil. Once hot, add the whites of the spring onions and the garlic. Leave to cook and sizzle for a minute, just long enough to colour the garlic a little. Add the cooked rice and fry, stirring like a maniac, for 3 minutes. You are aiming for all of the grains to become separated. Use your spoon to break down any clumps that may have occurred.
- Turn off the heat, add the cooked eggs, green parts of the spring onions and the remaining soy sauce and sesame oil.
This is a meal in its own right but you could always serve it with chicken or a stir-fry of
You can add anything from leftover roast chicken to sweetcorn to this recipe. Just remember that anything raw goes in before the rice, and anything cooked can be thrown in afterwards because it only has to be warmed through.
Last updated: over 2 years ago