Egg fried rice is one of the first real meals I ever learnt to cook. The amazing thing about egg fried rice is that not only is it one of those dream dishes where the addition of leftovers can never do anything other than make it better but its also one of those recipes where just by completing it once you’ve pretty much gained half the skills need to cook anything [Well not really anything. As I’ve said before if you’re hoping to learn the trick to baking foie gras into a terrine this isn’t the site for you].

Serves 1

 

Ingredients

• Plate of Cooked Rice
• 2 Onions
• 2 Eggs
• 3 garlic cloves
• 4 Birds Eye Chillies or just Hot Chilli Powder
• Soy Sauce
• Half thumb of Ginger
• Oil
• Leftover meat or  veggies*

*If available and you want to add volume

 

Get Ready

• Frying Pan
• Spatula
• Bowl
• Tablespoon
• Fork (since I’m guessing you don’t own a whisk)
• Knife
• Chopping Board

 

Method

1. Chop up the onions, ginger, garlic and chillies. Check the links in the ingredients list of you need help with this.
2. Crack the eggs into the bowl, add a bit of salt and whisk with the fork
3. Heat up some oil in the pan.
4. Toss the veggies in the pan when the the oils hot enough [To test it, throw in a piece of onion and if it sizzles you’re good to go].
5. When the onions start to look a bit more transparent and tender after about 20s add three tablespoons of soy sauce.
6. Mix up the stuff in the frying pan with the spatula then toss in the rice [Please don’t literally toss things around your kitchen. There will be no guide on how to treat 3rd degree burns].
7. Mix up the sauce and the rice, let that cook for 30s then push it to the side. Pour the egg in the space left and scramble it. When the chunks are semi solid after about 2 minutes mix them in with the rice.
8. At this point you’re pretty much good to go. If you’ve got any left over meat or veggies you can warm them up and mix them in at this stage.  Unless you literally added a steel toed boot to the mix it should be fine.