Summary: Synonymous with the Chinese takeaway, is the portion of egg fried rice. Here is the authentic Chinese recipe for this infamous dish.
- 3 Eggs
- 250 g Rice Soy Sauce
- 100 g Pre cooked Meat (usually chicken but anything will work)
- 1 spring onion
- 2 teaspoons of Chicken stock granules
To make egg fried rice, start by cooking the rice, the usual way in water. I often use rice that was left over from the day before. Drain the cooked rice and keep on the side. Now break the eggs into a frying pan and mix them as they cook to make something like an omelet. While that’s cooking, cut the spring onion finely. Add that to the eggs. Now put the rice in and mix it into the egg. Add some soy sauce. Different brands of sauce have different flavours so you’ll need to experiment to find just how much to use but two tablespoons would be a good start. Mix and combine the rice with the sauce but don’t be too aggressive or your mush up the rice. Lastly add in the meat and chicken granules. I often use just whatever meat was left over from the night before. If you don’t have chicken stock granules, you can use half a chicken stock cube.
If you want more flavour in the rice, cook it in chicken stock rather than plain water. Use peanut oil for frying this dish to get an authentic taste.
Preparation time: 10 min
Number of servings (yield): 1
Meal type: lunch
Culinary tradition: Chinese
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