Egg fried rice

DirectDebacle

I have friends with a Chinese housekeeper and have watched her make this on several occasions. Cook plain white rice as per normal (9-10 mins)and thoroughly drain. In a large frying pan or preferably a wok heat approx 1 tbs of veg oil. to a high but not smoking heat. Add all the rice and two eggs. Stir continuously 2-3 mins ensuring the eggs break and are mixed well with the rice. Serve immediately. This will not look like the rice you get from your takeaway. However it is how it has been done in her region of China for a few thousand years and tastes good.

gunsandbanjos

Ideally to make fried rice the rice should be cooked and then cooled (totally cold) before being fried.

parsonswife8

I put a handful of cooked peas in mine, as well, and sometimes, some finely diced ham and of course, some salt and pepper.

Pink.

Hi catman,

This is how I make chicken fried rice:

Chop ham.

Beat two eggs together and fry in oil. Remove from the pan, chop into small pieces and keep warm.

Fry chopped mushrooms and onions, remove and keep warm.

Fry chicken until cooked, remove and keep warm.

Add pre-cooked cooled rice to the pan. Fry for a couple of minutes. Add garlic, chilli (optional) lots of soy sauce and some sesame oil if you have it. Add in the chicken, ham, onions, mushrooms, eggs and some (frozen) peas. Stir so the ingredients are evenly mixed and cook until the rice is thorougly heated.

There's an earlier thread that may help:

Egg fried rice

I'll add your thread to that one later.

Pink

jayward

i have the book .
1 and 1/2 oz butter
6 spring onions
1 clove garlic
2oz mushrooms
2 eggs beaten
12 oz cooked lg rice
3oz ham diced
4oz peas frozen
4oz sweetcorn frozen

melt butter add onions, garlic,mushrooms 5 min turn on to
on to plate
add eggs to pan lightly scramble
add all ingredients back to pan stirring 5 to 10 min

baby_fuzz

This recipe has never failed me:
http://www.waiyeehong.com/index.php?option=com_ricettario&func=detail&Itemid=79&id=3
The trick is to cook your rice beforehand, preferably yesterday's rice. If I'm in a hurry, I sometimes use the ready made rice in a packet, and then treat as per the recipe above.

catman-without_wings

A huge thank you to everyone that has taken the time to help. I am totally in your debt.
We didn't have this last night as we had a power cut:eek: and when "madamme" came in we decided to have a chip shop tea! Not very Money saving but as A) I couldn't get back on here to work out how to make the egg fried rice:o we felt that it was better to leave the freezer tightly shut last night to help keep everything nicely frozen. C) it was WONDERFUL.

Really enjoyed it but will make it (the egg fried rice)for tea tonight. The rice was cooked on Monday and it what was left over, but it was totally cooled and then placed in the fridge so am I right in thinking this will be fine for tonight?

Anyway, after tonight I am off cooking duties for 17 days so I will make it a good one thanks to you all.

Its like having a huge group of sisters(without the bullying when we were younger!:rotfl: )
Thank you very much.
By the way I have made 4 Christmas cakes and all the mince pies!

sexykellylovespink

how do you make yours, i know you use cold rice, but i want it to taste authentic, so how do you do yours ?

HockeyDuo8083

Hiya there is a great recipe on the recipe collection thread. I can't rememeber who posted it but they don't use cold rice. I made it and it was delicious

HTH

Skint_Catt

Cook rice, rinse, drain and leave to dry slightly. Add peas/sweetcorn to a frying pan and start to heat, add the rice. When heated through push to one side of the pan and break a couple of eggs into the gap. When these start to cook mix it in with the rice and veg. Luverly!