can anyone spare a minute to quickly tell me how to make my own egg fried rice?

[mothersmilk]

thankyou

I don't know the proper way to do it but it seems to work ok if you just drain the rice, leave to stam a couple of minutes and then chuck into hot frying pan with an egg and stir around till the egg is cooked. You can add finely chopped cooked onion if you like it

cheers thats what i was thinking will try tonight

the way i make it (the way my mum made it, but she's glaswegian so it is not v authentic) is boil rice. Toss it about in a hot pan to make it nice and dry. move all rice to one side of pan. add a tiny drop of oil to empty side. add beaten egg and cook until underside is like lightly cooked omelette, then gradually work rice into the egg. Onions are nice in it, or peas. Dash of soy sauce. Sprinkling of 5 spice if feeling daring.

Does it matter what rice - basmati or uncle ben's long grain for example.

I use brown mostly so it's v inauthentic, but just because kids like it. Basmati might be too soft and break up, so long grain prob best.

Use long grain cold/cooled down boiled rice. If I'm making rice for any meal, I normally make enough for 2 meals so that I have leftover rice to make egg fried rice with the following day. I actually use whatever veg I've got in the fridge & say, leftover meat chopped up to make 'special' fried rice which can be a quick meal by itself.

I always use basmati and it's lovely and I do it the same way as mazzy and her mum.
Stirring the rice through the egg while uncooked doesn't work for me, it goes sticky.
I also chuck loads of other stuff in and make 'special' fried rice and I also do the same with pasta, which is surprisingly yummy if some of the pasta goes crispy on the edges.

I cook the rice and leave it to cool down for as long as I can. Heat a bit of oil in a wok to v. hot and chuck in rice and stir. Whisk egg with a fork (as per scrambled eggs) and add salt and pepper. Clear a space in the rice and add some egg, stir up the egg into the rice when it's about half done. Repeat until all the egg is gone. I always use basmati and it's fine so long as you haven't overcooked it in the first place.

I put a tiny bit of oil in the wok, stir in the beaten egg and keep stirring until its scrambled. I then remove the egg and fry the rice in a little oil (always basmati), previously cooked but not overly so. I add a little soy sauce, peas and finally stir back in the cooked egg. Delicious.