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Egg Fried Rice

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Egg Fried Rice Recipe

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If you follow this five minute recipe we promise you will have top restaurant quality egg fried rice. Probably even better if you eat it immediately. A delicious, simple dish.

KEY POINTS

Preparation:	5 minutes	Cooking Time:	5 minutes
How Difficult	Easy	Freeze?	No
	Servings	2 to 3 side servings

COOK'S NOTES ON EGG FRIED RICE
The key to good egg fried rice is to constantly stir it throughout the cooking process. This allows you to cook it on high heat and make the dish in a very short time.

The other trick to cooking top quality egg fried rice is the method used to cook the rice. It does take some time but it's well worth it if you are combining this egg fried rice recipe with other ingredients for a main meal. Click here for our page on how to cook perfect long grain rice.

If cooked rice is left to cool it will quickly form a slightly sticky mass. To help the cooking process, use a fork to break up the rice before adding to the wok.

Egg fried rice can be used as a base to a huge variety of dishes. The addition of cooked prawns, chicken, turkey or beef makes this into a very quick main meal. It's a great way of using up leftovers.

VIDEO OF HOW TO COOK EGG FRIED RICE

Ingredients	How Much
Cold cooked long grain rice	200g / 7oz
Medium sized egg	1
Peas (defrosted id frozen)	50g / 2oz
Spring onions	4
Bean sprouts	Good handful
Vegetable oil	3 tablespoons
Light Soy sauce	1 tablespoon
Salt and pepper	To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
Preferably a wok but a largish frying pan / skillet will do fine.

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PREPARATION
Top and tail the spring onions. Cut the white ends from the green ends and chop up both (keep separate).
Roughly chop the bean sprouts.
Lightly mix the egg yolk and whites together with a fork.

METHOD FOR EGG FRIED RICE

Add 1 tablespoon of vegetable oil to the wok and heat to a medium heat. Add the egg and keep stirring until it starts to solidify. Don't cook for too long, 20 to 30 seconds should be fine.

Remove the cooked egg from the wok and place to one side. Turn the heat up slightly and add the remaining two tablespoons of vegetable oil.

Add the rice to the wok and stir continuously for about 40 seconds until the rice and Sesame oil are combined. Add the egg and chopped white onion.

Stir continuously for about a minute, breaking the egg into small pieces. Add salt, pepper and the soy sauce and stir for 10 seconds. Add the bean sprouts, peas and green onions and stir for 30 seconds.

Serve the egg fried rice as soon as possible. It can be served with many Chinese dishes or eaten as a starter or even for breakfast.

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