Egg fried rice

poohzee

just making some just now - yum! do need to cook the rice first and let it cool. Then in a frying pan / wok, cook 2 beaten eggs - to be like an omlette, once set take it out, then slice it, to the pan add frozen peas, beansprouts, shredded ham, prawns and soy sauce. Then once heated through add the rice and maybe some more soy sauce, and finally the egg.:j

angela6834

Thanks, I'll try that....the rice was still warm when I put it back in the pan so maybe thats why it was mushy....I ended up putting it in the bin and just making boiled rice!!!

poohzee

after i have cooked the rice i put it in a fine strainer and rinse it with cold water as this stops it cooking

angela6834

And how long would you leave it to cool? Just wondering how long in advance i'd have to make the rice....

Pink.

Hi Angela,

If you do as phoozee has suggested and cool the rice under cold running water it should be cooled in a couple of minutes. If you're planning to leave it a while before frying then it's best to keep it in the fridge as rice can contain a nasty bacteria that multiplies quickly at room temperature.

There are more recipes on this older thread that might help:

Egg fried rice

Pink

odds-n-sods

its best to spread the rice out on a sheet to cool; if it takes too long to cool you end up with a spore developing (can't remember what it's called) that is very dangerous. As soon as it's luckwarm pop it into the fridge. Day old rice is best; but if you make it in the morning and lte it cool, that's OK too.

from a chinese cookbook:

4-6 cups cold rice
2 eggs, beatebn
1/2 tsp salt
2 tbsp soy sauce
2 spring onion, chopped
1 cup peas, thawed

Put 1 tbsp oil in a medium wok, add egg and cook; take out + cut into slivers, Put 2 tbsp oil in wok add in rice, salt soy sauce, and stir until everything is hot. Add peas, cooked egg and spring onions and cook for another minute and serve hot. YOu can add cooked chicken, prawns, beef, pork, etc.

spenny

**purpleprincess** wrote: »

Can anyone please help me!!!

I have tried searching the index to no avail!!!

Got recipes for sweet and sour chicken and feel it's only right to have it with egg fried rice! :drool:

Thanks!!:D

here try this - http://www.spydr.co.uk/egg-fried-rice-recipe/

Pretani

Don't forget to use light soya sauce, not dark, and the secret ingredient is a small amount of oyster sauce. Lee Kum Kee oyster sauce is what the chinese restaurants use. I've made fried rice without keeping it in the fridge or letting it cool down. Boil or steam it until it's half cooked, rinse under tap and shake excess water off. If your wok is hot enough, the excess water will cook your rice through.

JulieM

Also try adding a small splash of sesame oil when everything is warmed through.


Sorry, don't know how I managed to add the angry face!

catman-without_wings

Good afternoon all, I am sorry to post on a stand alone thread but time is a ticking and my head is on the chopping board:eek:

Some time ago I "persuaded" my mother to let me have her excellent Dairy book of home cookery.
I promised "the boss" I would make egg fried rice(from the book)

I cannot find the book:eek: :eek:

I am going to be in severe trouble if I do not make this.

Unless you good ladies can help me PLEASE.