It’s the weekend and you don’t want to cook. Sound familiar? Of course it does.
The easy thing to do is ring up a takeaway/log on and order way too much (insert cuisine type) food for you and possibly another person. But it’s kind of expensive, especially if you’re a student or, like me, a young professional (oo-er) who’s only just stopped being a student.
So for those of you who want those takeaway flavours with some change to spare at the end of it all (and maybe even some time, takeaways do like to play waiting games after all), let me present my ultra simple recipe for the Chinese favourite – egg fried rice.
- 100g white rice (I used basmati)
- 2 eggs
- 3 sliced spring onions
- 100g defrosted frozen peas
- 1tbsp oil
- Soy sauce
Cook the rice – I recommend this Delia recipe.
Now ideally you should cook the rice and let it cool completely/dry a little bit before frying it, as freshly cooked rice will have retained a lot of water and starting with a drier bowl of rice gives a better end result. If you don’t have time for this though, it’s okay.
Beat the eggs and cook into an omelette – again, this preceding step gives a better end result as you’ll get actual discernible bits of egg mixed in with the rice at the end. When the omelette is cooked, remove from the pan and cool before rolling up and cutting into slices. Set aside.
Keep your pan on a high heat and add about a tablespoon of oil, I used sesame this time, but if you have plain vegetable or sunflower oil, then that works great too. When the oil is hot, add in your sliced spring onions and defrosted frozen peas (you can defrost them quickly by running them under a hot tap) and fry for about a minute.
Add your cooked, chilled rice to the pan and stir fry for another few minutes until it’s completely heated through (don’t let it colour or burn though).
Add in the egg and mix into the rice. Finally, add soy sauce to taste and mix thoroughly.
Et voila! You’ve made yourself some egg fried rice for a fraction of the cost. And look, there’s actual bits of egg in it too!
Serve straight away with any other Chinese foods that you’re having, I served mine with honey, garlic and soy crispy chicken – but that’s a recipe for another time!