Egg Fried Rice
August 2, 2018
Winter is a time when I go looking for warm, comforting things to eat for breakfast or lunch, and this month’s egg fried rice is one of my favourite solutions. It has the virtue of using up any leftover cooked rice you have lying around in the fridge, and having very flexible quantities of ingredients. Mostly, it just tastes really nice.
You can use any kind of rice: basmati, jasmine, brown, ordinary long grain, or if you’re feeling adventurous a really nice nutty-flavoured mix can be got by cooking calrose-type brown rice together with red rice and black rice in a mix of about 80%, 10% and 10% respectively.
There are no fixed quantities of rice – it’s a matter of what you’ve got left over – but somewhere between 2 and 6 cups works fine. With the smaller quantity you get more egg for your money, so to speak, but all proportions taste good in my opinion.
If you have spare fried rice after you’ve eaten your fill, it can be stored in the fridge until the next day and heated briefly in the microwave – it’s nearly as good as the original and a very quick solution for a hasty breakfast or lunch.
1Whisk the eggs with the five spice powder, salt and pepper and set aside.
2If you are using onions rather than spring onions, heat the cooking oil in a heavy-based frying pan and fry until softened and just starting to brown.
3Add the rice and stir thoroughly for a couple of minutes to heat it through.
4Add the egg mix and stir continuously as it cooks, making sure you keep mixing the egg and rice together. If you’re using spring onions rather than ordinary onions, add them with the egg.
5When nicely cooked through and dry, add the chopped parsley and combine.
6Add the sesame oil and soy sauce and mix thoroughly.