Egg fried rice
This egg fried rice is a meal in itself and is a particularly good way to use up any vegetable or rice leftovers you might have. I often cook extra rice just so I can make this dish the next day. When cooking long grain basmati rice, it is important to always rinse the grain first.
This removes some of the starch to prevent the grains from sticking together when cooking. If you have the time, it also benefits from being soaked in water for up to 30 minutes, which helps to ensure even cooking of the individual grains.
This recipe originally appeared in the May 2022 edition of House and Garden magazine. Photograph courtesy of Nassima Rothacker.
- 300g white or brown long grain basmati rice
- 4tbsp vegetable or groundnut oil
- 150g streaky bacon or pancetta, cut into lardons
- 6 spring onions, finely chopped
- 200g white cabbage, or other leafy greens such as kale, finely shredded
- 2 carrots, peeled and cut into long thin strips with a peeler
- 200g peas, defrosted if using frozen
- 2tbsp fish sauce or oyster sauce
- 2tbsp soy sauce
- 6 large eggs, lightly beaten
- Small bunch of chives, finely chopped, to serve
- Put the rinsed rice in an appropriate sized saucepan: it should fill at least half of it, leaving room to expand. Add a generous 1tsp salt, cover with 1cm water and cook with a lid on. Turn down the heat as soon as it boils and simmer for 10-12 minutes. Taste a few grains and, if tender, remove from the heat and replace the lid. Allow to steam for 5-10 minutes before fluffing with a fork.
- In a wok or large, high sided frying pan, heat half the oil and fry bacon until crispy. Then add half the spring onions (reserve the rest for serving), the cabbage and carrots. Add a generous amount of salt and stir fry until the vegetables begin to wilt and soften, this should only take a couple of minutes. If the pan is getting too hot and singeing the vegetables, add a splash of water.
- Add the peas and cook for a minute or two more, then the sauces. Remove the stir fried vegetables to a bowl, wipe out the wok and add the rest of the oil.
- When the oil is hot, pour the eggs into the wok and let them cook so they begin to set. Then using a wooden spoon, scrape the still wet egg, as though you were slicing it, so it forms into large curds. Quickly add the cooked rice and stir everything together well. Return the vegetables to the wok, fold everything together and taste for seasoning before serving.
- Serve with the remaining spring onions and chives sprinkled on top.