Heat your wok (medium to high) and add a teaspoon of sesame oil. When lightly scrambled – and with some runny egg still present – quickly stir into the rice
Add the sesame oil to the pan, sesame oil gives the dish that extra bit of flavour. Once it was fully cooked, I mixed it in with the rice and then popped it in a bowl and tucked in
Salt & Black pepper. In a small bowl mix cornflour with water , tip into the sauce and stir until thickened – remove from the heat, pour into medium ovenproof dish
Ingredients150g basmati rice1 large, free-range egglow calorie cooking sprayMethodCook rice according to packet instructionsDrain through a sieve, and set over the pan to allow it to steam away excess moisture for a couple of minutesbeat the eggHeat a wok/frying pan, spray with cooking spray and place the rice in it, making a well in the middle so you can see the bottom of the panPour the egg into the well, move a little of the rice aside to allow the egg to spread out a bitLeave for about 2-3 minutes- just long enough for the egg to 'set'- but not to overcookOnce the egg has solidified, stir it around and through the rice, making sure nothing's stuck to the pan. Additional Info 150g basmati rice
1 cup of rice. 12 eggs, whisked. 11 tsp of sesame oil (2 syns). 1spray oilFor my eggfriedrice, I always make sure I cook the rice the day before. 1To cook the rice. I add the rice to a lidded saucepan with 2 cups of water and some salt. Turn off heat, leave pan with lid on for 10 mins as the steam trapped underneath will continue to cook the rice, resulting in perfectly cooked rice. 1Chill rice in fridge. 1Heat a wok or large frying pan over a medium high heat. 1Spray with spray oil, add rice and break up any large lumps with the back of a wooden spoon. 1Add the coconut aminos (or soy sauce to pan), you need enough just to very lightly coat the grains of rice. 1Add the sesame oil and peas and fry for a couple of minutes,season with salt and black pepper as needed, then push rice to the side of the pan, making a empty circle in the middle. 1Spray with a little more spray oil, add the eggs and leave for a minute for the underneath to lightly set. 1Then stir all together into the rice. 1Serve the rice topped with sliced spring onion
In a pan cover the ricewith the boiling water & salt. Drain & fluff the rice before serving. a quarter of a fresh pineapple, peeled & woody stem removed
Push the rice on the sides of the wok to make a well in the middle then pour the eggs together withsesame oil, cook eggs until nearly dry then quickly mix it with the rice mixture
Some recipes call for seasoning the friedricewith soy sauce or other liquid flavorings as you are stir-frying the friedrice, but I prefer to avoid all seasoning on the rice
Having done that I combined some ideas and came up with this stir-fry. It all started with a pak choi (also known as bok choy, pak choy and chinese cabbage)
Other than that all you need is a few bits such as garlic, ginger, soy sauce, sesame oil, and I added some kejap manis to mine and hoisin, because I like those things
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In a large non stick frying pan, scramble the egg until almost cooked. I buy the ready cooked rice because life's too short to cook and cool rice when you just want to get on with business of eating
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