Egg Fried Rice

Egg fried rice is super simple if you already have cooked rice. If you don’t, it’s not too bad. It’s just one extra step but important point is to let the rice cool down completely before using it in the fried rice as hot rice tends to break easily, stick and lump up. Another important point is to use a non-stick skillet or a well-seasoned iron wok so that the rice doesn’t stick. Rest is a breeze. This was one of the first dishes that I cooked for my husband when I was still an apprentice and he loved it. I am still an apprentice (apperecent – vadivelu style) of course, I live in a joint family remember. I am a senior apprentice now, allowed to cook for the entire family after getting the menu approved, decide the chutney and fry vadais under casual unintentional supervision.

I am a great fan of Chinese and Thai food and fried rice is a firm favourite at home. It is a kid-pleaser too. Fried rice is best served with a Chinese style gravy (Pepper chicken or Chilli vegetables?). Of late Chinese take-out tastes terrible. So bad, that our chicken-crazy dog refused to eat the chicken lollipop. And stay away from the Chinese restaurant buffets. They are even worse.

You can use this fried rice recipe base and vary it numerous ways. Omit the egg to make vegetable fried rice or add chicken to make chicken fried rice. You can vary the seasoning too. I will be posting some of those variations and the Chinese style gravy sometime soon.  

Ingredients

Long grain rice – 1 -1/2 cups cooked
Eggs – 3
Onion – 1 large chopped fine
Carrot – 1 small chopped fine
Green Beans – 5-7 chopped fine
Green Peas – a handful
Garlic – 4 chopped fine
White pepper powder – 2 tsp + pinch
Soy sauce – 1-1/2 tsp
Vinegar – 1 tsp
Salt to taste
Oil – 5 tbsp
Spring onions – 2 chopped fine (only the green portion)                                

Method

1.      Rice chilled for 4-5 hours is ideal. If you’re short of time, cook rice and spread out on a wide plate to cool. Then transfer the cooled rice to a bowl and refrigerate till you use.

2.      To cook rice, soak basmati rice/long grain rice in water for an hour or more, boil 3 cups water in a pot and add soaked rice to the boiling water. Wait till the rice bubbles up and then switch off. Close with a lid and let cook for 5-7 minutes. Check rice. It should be nice and long and should be 3/4 th done (don’t wait till it gets soft as the rice will break while being fried). Switch on and let the water come to a boil (half a minute). Switch off, drain the water and let the rice cool.

3.      In a small bowl, break the eggs, add salt and a pinch of white pepper and beat well.

4.      In a kadai/skillet on high heat, add 1 tbsp oil. Tip in the beaten eggs and stir around to break them. Once the eggs are cooked through add garlic and onions and sauté till the onions turn translucent.

5.      Throw in the chopped carrot, beans and peas and mix well. Season with white pepper, soy sauce, vinegar and salt. Mix well and sauté till the vegetables are cooked through – about 5-7 minutes. Reduce to low.

6.      Pull out the rice from the fridge, add 2 tbsp oil and mix well to ensure that all the rice is evenly coated and there are no lumps.

7.       Add the rice to the sautéed egg and vegetables and 2 tbsp oil. Mix well but gently. Taste and adjust. When the rice is heated through, switch off.

8.      Garnish with chopped spring onions and serve hot.

Notes

1.      You could cook rice differently - in a cooker or pot without the draining step. Please use whichever method you’re convenient with.

2.      You could use ordinary rice instead of long grain rice. As long as the rice is properly cooked (separate grains, non-sticky, non-lumpy and cold) it should taste just as good.