Egg fried rice

BBC Good Food - - Easiest Ever -

Your rice will fry much more eas­ily with­out stick­ing if it is very dry, spread it out on a plate to cool it quickly.

SERVES 4 PREP 10 mins COOK 10 mins EASY V

250g long grain rice

3 tbsp veg­etable oil

1 onion, finely chopped

4 eggs, beaten

2 spring onions, sliced, to serve

1 Cook the rice fol­low­ing pack in­struc­tions, then drain, spread it out to steam-dry and set aside.

2 Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry un­til lightly browned (see page 129), around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan. Add the re­main­ing oil, then tip in the egg mix­ture. Leave to cook a lit­tle, then mix with the rice mix­ture – stir vig­or­ously to coat the rice or, if you pre­fer the egg chunkier, al­low to set for a lit­tle longer be­fore break­ing up and stir­ring through. Tip into a serv­ing bowl and scat­ter over the spring onion to serve.

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