300 g
rice 2 tablespoons sunflower/vegetable/wok oil 3 eggs (preferably organic – the flavour is so much better) 250g raw prawns (defrosted first, if frozen) 100g frozen peas (no need to defrost first) 2 tablespoons soy sauce, plus extra for serving 1 tablespoon sesame oil, plus extra for serving Method Cook 300g rice according to packet instructions / your own preferences. Drain and rinse under cold water until properly cold. Drain again thoroughly. Drizzle the oil into a large frying pan or wok and heat for 1 minute over a medium high burner. Add the rice and stir fry for 3 minutes until properly hot. Crack 3 eggs into a jug and mix together using a whisk or a fork. Make a well in the centre of your rice and add the beaten eggs. Leave like this for 10 seconds and then stir into the rice. Add the defrosted prawns and the frozen peas plus the soy sauce and sesame oil and stir everything together. Cook for 5 more minutes until the prawns are pink and slightly curled. They should be fully cooked and piping hot. Serve as it is or with a stir fry. Put more soy sauce and sesame oil on the table for people to help themselves. Notes If you already have some cold cooked rice in your fridge this recipe only takes 10 minutes! 3.5.3208
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. 1salt and black pepper. 12 eggs, whisked. 1⅓ cup of frozen peas (optional). 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. 1Bring to a boil, then reduce heat, add lid and simmer until water is almost absorbed. 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 riceand 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 andpeasand 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 eggsand 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
Bubble and squeak withfriedeggs for lunch on Monday (vegetables used. At the last minute, when all the rice has broken up and everything is piping hot (very important when dealing with pre-cooked rice) break an egg into the pan and stir through
The saltiness from the pancetta offsets the simple peasand carrots in this Pancetta FriedRice, while the grease from frying the pancetta carries depth of flavor, which gets coated on each individual rice grain
Divide the friedrice over four plates and place a friedegg on top of each. The one common ingredient in all the recipes I found is the egg – sometimes made into a thin omelette and sliced thinly over the rice, more often served sunny side up on top of the Nasi Goreng
Continue this process until the rice is cooked with a slight bite to it. There is something wildly exciting about making risotto, a patience that is needed to ensure the pure enjoyment of stirring in each ladle of stock, watching as you stir gently, the stock slowly simmers, bubbling and melting away into the rice
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I first tried this recipe out with Follow Your Heart’s Vegan “Egg” (which is amazing, by the way) and loved the way it turned out but it occurred to me that a lot of people might not know about or be able to get hold of the vegan egg so I tested it out with some chickpea flour instead and the results were delicious
Beat together with a fork, and set aside. Season well with a few splashes of soy sauce. My rice already had peas in it, but if yours is plain, add a handful of frozen peas as well
When the eggs are cooked mixed them together with the onions andpeas. You can't beat a bit of egg friend ricewith a Chinese-inspired dinner and the best thing is it's so quick and easy to knock up
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