Pea & Egg Fried Rice
If there is one thing I learned from making egg-fried rice it is that the rice should be stone cold. At first I used to boil the rice, then immediately fry it. The results were a bit mushy and not so satisfying. Also, don’t fret if you don’t have a wok. Our last wok’s non-stick surface started flaking bit by bit until one day so much food bits got stuck to it that I chucked it in the bin and yelled at it not to come back. Since then I haven’t been bothered to buy another wok and wondered if I couldn’t just use a good old fashioned frying pan instead. Guess what? It works!
Rita from Mochachocolata-Rita is celebrating her 88th post with a Chinese Take-Away event.
Pea & Egg Fried Rice
Serves 2 as a side dish
Preparation: 5 mins – Cooking: 10 minutes
Preparation: 5 mins – Cooking: 10 minutes
Ingredients
- 2 eggs, lightly beaten
- 10ml (2 tsp) sesame oil
- 5ml (1 tsp) salt
- 30ml (2 tbsp) groundnut (peanut) oil
- 500ml (2 cups) of cooked white rice, cooled completely
- 125ml (½ cup) frozen peas, thawed
- 2 spring onions, chopped
Method
- Put the eggs, sesame oil and half the salt in a small jug or bowl, mix a fork and set aside.
- Heat a large frying pan over a high heat. Add some groundnut oil and when it is slightly smoking, add the rice, remaining salt and peas and stir-fry for 3 minutes, or until it is heated through.
- Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
- Toss in the spring onions and stir-fry for another 1 minute then serve at once.
Serving Suggestion
- This classic rice dish goes well with just about any Chinese main course.
What a great recipe to have. Thanks for sharing!
by Kristen
on 05. May, 2008
Looks really good. I have always wanted to make fried rice.
by Bobby
on 05. May, 2008
thanks for participating, michelle. I love this healthy version of the normally super oily take-out fried rice ^_^ can’t wait to drool over your main course
by Mochachocolata-Rita
on 06. May, 2008
that looks delicious. i’m having it with lunch tomorrow! great pictures.
by youngcook
on 06. May, 2008
Hi Michelle! I agree with you that cold rice is the way to go! The pan/wok must also be hot. I think you did a very good job there!
by daphne
on 06. May, 2008
I love egg fried rice! I’m hoping to take part in this myself, what a great event!
by Helen
on 06. May, 2008
I love fried rice – this is making me hungry, Michelle!
by Patricia Scarpin
on 06. May, 2008
Oh, that looks great! I love fried rice, but never make it, because it’s tricky, hehe.
by Elle
on 07. May, 2008
I am in love with all of your food and totally pro photos!
by LINA
on 07. May, 2008
I too have had mixed results with fried rice, Michelle. I think you’re right about the cold rice. It stays separated and doesn’t absorb as much oil.
by Susan from Food Blogga
on 07. May, 2008
Looks beautiful and delicious! Your photogrpahy is lovely.
ronell
by myfrenchkitchen
on 08. May, 2008
Oh wow – that looks so beautifully Spring-like! I simply don’t have space for a wok in my cramped little kitchen, so I’v also always made do with a frying pan and yes – it works!
by Jeanne
on 08. May, 2008
this makes me think of my mum. she makes the best egg fried rice ever! but ever since she got on the healthy eating bandwagon, we haven’t had it in ages.
by diva@theSugarBar
on 26. May, 2008
just curious… what happens with the other half of the salt?
by Jane
on 25. Sep, 2008
Jane, thanks for pointing out the discrepancy in my Pea & Egg Fried Rice recipe! It has now been updated.
by Michelle
on 27. Sep, 2008
[...] noodles, steamed rice or Egg Fried Rice makes a lovely [...]
by Beef & Mangetout Stir Fry | Greedy Gourmet
on 17. Sep, 2009