eggy fried rice

2 min read

If you only ever set out to master one truly superb Chinese dish, let it be big steaming bowl of perfectly cooked egg fried rice. Filling, moreish and utterly foolproof, this recipe easily pips the restaurant versions. Simple secrets make all the difference: use rice cooked the night before to prevent mushiness, add two rounds of egg and fresh spring onions for an extra touch of vitality.

Serves 2200g long-grain white rice (not easy-cook) 4 tbsp plus 1 tsp vegetable oil 5eggs 1 tsp finely diced ginger tsp ground white pepper 1 tsp granulated sugar 1 tsp light soy sauce 14 tsp dark soy sauce 2 spring onions, thinly sliced salt add an exotic(see here) 1 larp cheong (Chinese sausage), diced 1 Wash the rice in medium saucepan in several changes of water until the water almost runs clear. Pour in 350ml boiling water and bring to the boil. Cook uncovered, until the surface is dry and dotted with little craters. Reduce the heat to low, cover and cook for a further 10-15 min-utes until all the water is absorbed. Fluff up the rice then leave to cool on a baking tray, cover and chill overnight.

2 The next day, if you are adding an exotic: in wok or large frying pan with high sides, fry the diced larp cheong until the oils are released and the edges start to blister. Remove and set aside.

3 Beat 3 eggs in a bowl along with a pinch of salt and 1 teaspoon oil. Heat 1 tablespoon oil in the wok over a medium-high heat. Add the beaten eggs and scramble for 30 seconds until just set.

Transfer to a plate and set aside.

4 Wipe the wok with kitchen paper and return it to a high heat with 2 tablespoons oil. Fry the gin-er until fragrant and add the cooked rice. Use a spatula to spread out the rice and separate thege grains. Reduce to a medium heat and stir-fry for a few minutes until the rice is heated through.

Add 1/2 teaspoon salt, the white pepper, sugar and soy sauces and stir-fry for a further minute until the rice is evenly coated with the seasonings.

5 Make a well in the centre of the rice. Add the remaining tablespoon of oil to the well and crack in the remaining eggs. Quickly beat the eggs then mix them through the rice coat the grains and stir-fry for 2 minutes until the egg is cooked. Add the scrambled eggs, most of the spring onions and the larp cheong, if using, and stir-fry for a further minute. The rice is ready when it has be-come golden yellow in colour. Sprinkle with the remaining spring onions and serve.