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!
Pea and egg fried rice is a time old Asian classic side dish. You only need a handful of ingredients which are inexpensive, making this a great weekly meal. Add some sesame and groundnut oils for more Asian flavours in the egg fried rice and garnish with spring onions.
- 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
- 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.
- This classic rice dish goes well with just about any Chinese main course.
- Serving Size: 1 serving
- Calories: 455
- Sugar: 4.2 g
- Sodium: 907 mg
- Fat: 18.13 g
- Saturated Fat: 4.2 g
- Carbohydrates: 60.62 g
- Fiber: 4.97 g
- Protein: 12.67 g
- Cholesterol: 130 mg