Egg Fried Rice
serves 2
I can’t believe how deliciously moreish this egg fried rice is. Even on its own it tastes far more complex than just egg, rice and soy sauce.
And the best thing is that it’s the perfect blank canvas to build a meal around. Need some greens? Throw in a handful of frozen peas, or some chopped spring onion and you’re in business. Pretty much any veg will work, of course some will need to be cooked first. It would also be lovely as an accompaniment to a stir fry or even just some wilted greens tossed in oyster sauce.
If you are cooking rice freshly to make fried rice, be sure and spread it out on a tray and allow to cool for half an hour or so to give the starch a chance to be in the right frame of mind for some frying.
2 cups cooked long grain rice (approx 250g / 9oz)
2 eggs, lightly beaten
2 tablespoons soy sauce, + extra to serve
1. Heat a wok or large frying pan over a medium high heat.
2. Add about 2 tablespoons peanut or other neutral oil and allow to heat.
3. Add egg and toss for about 30 seconds so it starts to cook then add the rice and continue to stir fry until the rice is heated through and the egg is cooked.
4. Stir through soy and taste. Add a little more if needed.
5. Serve hot with the soy bottle at the ready.
variations for dietary requirements:
carnivores – Stir fry some sliced chicken thigh or breast, remove from the pan and cook the fried rice then return the chicken to the pan to heat through before serving.
vegan – replace eggs with about 150g (5oz) crumbled tofu and a pinch of chilli flakes and/or ground turmeric OR stir fry a few handfuls of chopped vegetables such as red capsicum (peppers), carrots, celery, zucchini (courgettes) or peas in place of the eggs OR replace eggs with a can of drained lentils.
gluten free – replace soy sauce with tamari, a gluten free soy.
troubleshooting guide:
rice clumping – This is a sign that either your rice was overcooked in the first place OR your rice is too fresh and hasn’t been rested for long enough for the starches to be in a frying frame of mind. Next time, try cooking your rice with the fast boil method and/ or making sure it cools down completely before attempting to make this dish.
rice and eggs sticking to the pan – If you’re using a regular pan that isn’t non-stick (like me) you may need to be more generous when oiling the pan to avoid sticking.
eggs rubbery – A sign that your eggs are overcooked. With the rice, they should still taste OK. Next time try to either use a lower temperature or cook the eggs for a shorter period of time.
eggs watery – When eggs are overcooked the protein breaks down and can no longer hold the moisture in. This results in ‘synerisis’ or weeping
tastes bland – This is a simple dish, so you’re relying on the soy to pull it’s weight. Feel free to up the level of soy. Also make sure you’re using the best quality eggs you can afford. I notice a huge difference in free range eggs from my cousin’s farm and free range from the supermarket with both colour & flavour.
tastes too salty – Sounds like a soy overdose. Next time add a little at a time. For now, the only solution is to dilute it. Stir fry some extra eggs, or rice both and toss them through the salty dish.
related links:
on stonesoup: the simple secret to perfect fluffy rice.
on stonesoup: soy sauce: do you under utilise this common ingredient?
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