I was also curious about how to make the perfect egg fried rice after trying the delicious delights lots of times.
I made this recipe, ohhh probably before Christmas and it tasted really good (if I do say so myself) and then when I tried it again last week I completely messed it up so it looked like a massive pile of mashed potatoes and was only edible when mixed with the sauce from the stir fry I created.
My mistake, I think, was to cook the rice and then immediately attempt to turn it in to egg fried rice so this time I cooked up some rice last night for our dinner and made sure there was some left over for tonight’s dinner which was to be egg fried rice and sweet chilli beef stir fry.
This is another BBQ recipe and is also all cooked in the same frying pan so saves washing up (ish, I have to use lots of bowls to transport the chopped up ingredients outside to be cooked so that creates a bit of washing up).
The stir fry was not exciting as recipes go. I just cooked the beef in small pieces in sesame oil, wacked in some frozen stir fry vegetables (they always taste good but make things a bit watery which is a tad annoying) to cook for 4 or 5 minutes and then added in a supermarket bought sauce packet we bought last week as part of some good sounding deal! Let it all simmer and then it was ready to serve with the rice which was already cooked.
My rice is based upon a few searches on the internet for recipe suggestions and started off as this recipe by BBC’s Good Food Guide with a few tweaks to make it just how I wanted.
Cold cooked rice left overnight in the fridge.
An onion chopped in to small pieces – I used a quarter of a small onion because I didn’t have heaps of rice so this should be adjusted.
A red peppers chopped in to small pieces – again adjust to the volume of rice.
A handful of frozen peas.
A handful of mushrooms chopped in to small pieces.
2 teaspoons of sesame oil.
Some ground pepper.
Honey and soya sauce.
I started by chopping the vegetables up so that they were nice and small and would cook quickly with the rice. I then mixed the eggs and sesame oil in a bowl and left it whilst I got to work cooking the rice.
I heated the vegetable oil in the frying pan until it was quite hot and added the rice which I cooked for a few minutes to make sure it was heated right through. When the rice was a little bit brown I added the vegetables and cooked them for a couple of minutes before adding the ground pepper and soya sauce for flavouring.
I have discovered that the trick to the egg fried bit of the egg fried rice is to put it all in the frying pan and let it start cooking away a bit like an omellette. When it has started to thicken I then mixed it all in with the rice and vegetables and cooked it all until the egg was totally cooked before serving it up.