Want to know how to make quick, easy, simple egg fried rice?
What I used (Feeds 2 people)
- 1 packet of Veetee Basmati and Wild Rice*
- 2 spring onions
- Half a small cup of Birds Eye frozen garden peas
- 1 ASDA free range egg
- 2 tablespoons of Blue Dragon Dark soy sauce
- 2 tablespoons of Lee Kum Kee Light soy sauce
- 1 tablespoon of ASDA sesame oil
- Half a teaspoon of white pepper
- A pinch of salt
Utensils/tools I used:
- A large frying pan to cook everything in
- A chopping board for the spring onions
- A small cup to measure the peas
- The obvious (spoons for measuring the sauce, a knife to chop the spring onions and a wooden spoon to stir everything in the pan)
After getting all your ingredients out you want to heat your pan up. I don’t actually have a wok so instead I used my large frying pan which did the trick well. Instead of using olive oil like I normally would when cooking, I used a teaspoon of sesame oil just to give the dish that extra bit of flavour. Once the pan was nice and hot, I added in my Veetee Basmati and Wild Rice which I very kindly received in my June 2014 Degustabox. On the packet of rice it did state that you could either microwave it for 2 minutes or like I did, you can stir fry it. I found the rice really handy for making this dish as it eliminated the task of cooking the rice myself which reduced the overall cooking time and made the dish even simpler.
Now you want to add in your spring onions and peas. I just quickly chopped my spring onions up and took half a small cup of frozen peas out of my freezer and threw them in but if your peas are a little too frozen you can easily pop them in the microwave for a few seconds to get rid of any large ice chunks. It’s also worth noting that at this stage you can throw basically anything you want in. Whether it be veggies or a nice bit of smoked ham (it works very well) just let your imagination go wild!
Once you’ve thrown in whatever marvellous ingredients took your fancy, add in half a teaspoon of white pepper. This gives the rice more flavour and a very, very, very slight kick. After you’ve done that, it is time for the soy sauces. If you’re wondering why I use light and dark it is because I was once told that light soy sauce is for taste as it is saltier whereas dark soy sauce is much deeper in colour and ideal for adding colour to the dish. I’m not sure how true that is but I’ve found it always works well for me. I honestly don’t tend to measure how much sauce I throw in as I just pop it in straight for the bottle but it’s probably wise to start with 2 tablespoons of each and go from there to avoid ruining the rice and making it too salty and strong to eat. Once you’ve added all that stuff, taste your rice. You’ll probably find that it won’t require salt as the sauce usually adds that for you but if you find it needs it, add a pinch in.
When all your sauces and seasonings are in the pan, it’s time to add the egg. For this I simply made a sort of well in the middle of the pan. I then cracked the egg into the centre and sort of scrabbled it up. Because the pan was nice and hot this step literally took no time at all. Once it was fully cooked, I mixed it in with the rice and then popped it in a bowl and tucked in. I’m no chef but I’ll admit I was pretty impressed with my little recipe as the rice came out really well and was full of flavour, just how I like it.