Egg fried rice

Pink.

It's not a silly question.........I haven't a clue either. I think it's root ginger as the recipe mentions peeling and chopping it. Unless you really like ginger you could possibly leave this out.......I hate ginger so just don't add it to any recipes and they still work.

Pink

Horasio

My son is a Chinese takeaway freak and I made some for him

Shortgrain rice
egg - made like scrambled omelette cooked before adding the rice.
Peas and sweetcorn (he likes it)
Garlic
Sweet Chilli sauce
Chinese seasoning
Soy sauce
Ginger (optional)

The secret ingredient is frying it in sesame oil

kethry

finger ginger is indeed a finger of ginger. I meant to write a finger (or a thumb, root ginger often looks like knobbly thumbs/fingers!) of ginger. Why on earth i wrote "finger ginger" i have no idea.

sorry!

the ingredients above are for two, but provided you a) cool the rice immediately after first boiling it (run it under cold water) then put straight into the fridge and b) once the egg fried rice has been cooked and cooled, put straight into the fridge, and c) reheated thoroughly in the microwave, it should be fine to eat 24 hours later. My OH frequently does this with leftovers* (see below) and he's still alive to tell the tale.

* i sometimes do a mass chinese or indonesian or thai cooking session, cooking 5 or 6 dishes all in one go, then that feeds us for up to 2 days. that's how i know about this

keth
xx

kethry

oh and i found out the professional way to check if your wok is hot enough to cook in.

Put the wok (which ideally should be thin metal, wobbly, almost!) on the heat on high, without oil in it, then run your fingers under the tap. wait a minute or so then flick your fingers towards the wok, so that water flicks off them onto the surface of the wok. If the water bubbles away straight away then your wok is ready. If it beads and runs down to the bottom, then its not hot enough. repeat till it is hot enough. Then pour your oil in, swirl and you're ready to cook.

[another tip with chinese - and indeed, indian cookery - to maximise the effect of spices (and here i include ingredients such as root ginger, chillis, garlic, etc.,) put them in at the beginning of cooking so that they flavour the oil that veg/meat cooks in.]

this only really applies to proper woks though, the ones that have to be oiled and heated so that they turn black when you first buy them and shouldn't (unless absolutely unavoidable) be even shown washing up liquid! I couldn't guarantee this method for the non-stick kind of wok as a) i've never used them and b) i don't know if they're meant to be used at very high temperatures. If in doubt, go with manufacturer's instructions.

HTH someone!

keth
xx

bargain_babe

Thanks kethry - sounds right, only I always wash things up (DH is a stickler!) and yes, things don't stay non- stick for long.

I make a lot of home made fried rice - kids love it - I don't overcook the boiled rice and then shove it straight into the pan - with a little oil and a small knob of butter, I make a hole in the rice and scramble the whisked egg in the pan then when cooked mix all together. I add lots of soy sauce and keep frying for a while - then serve - v. simple but tastes nice and kids like it.

Might try some of your other recipes - they sound very tasty!

reehsetin

CCStar wrote: »

My son is a Chinese takeaway freak and I made some for him

Shortgrain rice
egg - made like scrambled omelette cooked before adding the rice.
Peas and sweetcorn (he likes it)
Garlic
Sweet Chilli sauce
Chinese seasoning
Soy sauce
Ginger (optional)

The secret ingredient is frying it in sesame oil

yum sweet chili sauce, my fave, seeing as i dont have chinese spices might just use that, garlic and ginger - if it works it works

Pink.

Hi reehsetin,

If you like sweet chilli sauce, you'll love this recipe....It's a favourite in our house. This recipe serves four so you may need to cut the quantities but you can freeze any leftovers for another time.


Sweet chilli chicken


4 Chicken breasts cut into cubes
1 red pepper
1 or 2 chillies depending on how hot you like it
chopped onion
4 cloves of crushed garlic
4 chopped spring onions
Corn flour


For the sauce:

Stock cube dissolved in ¾ cup of boiling water
2 teaspoons of sugar
2-3 tablespoons of soy sauce
2 teaspoons of vinegar
2 tablespoons of ketchup
a few drops of sesame oil
freshly ground black pepper

Make the sauce by putting all the ingredients into a bowl, mix and put to one side.

Fry the chicken (in batches if making for large quantities) and set aside.

Fry red pepper, chillies, onion, and garlic over a medium heat for a few minutes.

Add the sauce ingredients and bring to the boil.

Use the corn flour mixed in a little water to thicken the sauce if necessary.

Add the chicken and spring onions and heat through thoroughly.

Serve with boiled or fried rice, or noodles

Pink

reehsetin

thank you soooo much Pink-winged just made it and it was absolutely gorgeous
had to skip one or two things like the vinegar and sesame oil (used normal) and it was seriously lovely and so easy

angela6834

Can anyone give me a fool proof recepie for Egg Fried Rice? Whenever I've tried to make it, it always ends up a a mushy lump!!

Where am I going wrong?

newlywed

I've been told the rice has to have been cooked and cooled before egg frying it. If you use hot rice it ends up as mush - which is what I got