If you drain the rice and then pour a kettle of boiling water over it the rice will not stick together as muchMist your wok or frying pan with FrylightOver a medium heat add the onions and peppers, then cook for a few minutesAdd the peas, sweetcorn and mushrooms and cook until they just start to colourStir in the soy sauce and oyster sauce and allow to cook for another couple of minutesAdd the egg and chicken pieces, mix wellStir in the cooked rice and allow to cook, stirring continuously, until it is piping hotStir in some more soy sauce if you want, then serve with curry sauce NOTES
It could be worse, she could favour their friedrice. This often signals Chinese takeaway time, she loves the chicken curry from our local Chinese takeaway along with a portion of boiled rice
The Black Farmer is a range of gluten free and RSPCA assured meat and produce, with everything from burgers and sausages to eggs, and they recently got in touch with me to send me some to try out
Whether it be veggies or a nice bit of smoked ham just let your imagination go wild. I found the rice really handy for making this dish as it eliminated the task of cooking the rice myself which reduced the overall cooking time and made the dish even simpler
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
This version of eggfriedrice is such a simple and quick dish to make – a great one to do on a busy midweek night when you haven’t got much time, but you want to make something tasty and nutritious
1 cup of rice. 12 eggs, whisked. 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. 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
This is where a simple rice like Java rice, sinangag, butter herb rice or this eggfriedrice comes into play, they are not plain and have some flavour but because of its simplicity it does not overpower you main dish
My eggfriedrice with cashew nuts, ginger and lime recipe (let’s call it my belated and slightly underwhelming homage to the Chinese New Year) is something I will make a variation of on an almost weekly basis
Once the chickpea mixture has turned into an eggy scramble, add the rice, peas, onions and tamari sauce and cook until well combined and the rice is hot
In a large non stick frying pan, scramble the egg until almost cooked. This is something that has eluded me for many years, I could never master friedrice that tasted and looked appealing
This recipe is for EggFriedRice. Next, quickly break up and stir in the egg to the rice. An Egg. It is so quick and easy to make, and gets rid of any leftover boiled rice
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