How To Cook Perfect Egg Fried Rice

There's something suspicious about egg fried rice. Like garlic naan, or sausage pasta bake, it appears to be too perfectly tailored to British tastes to own ever seen the lighting of day rolling around in its alleged homeland. The other major marketplace for fried rice can be as a desserts - oahu is the ideal method to use up your leftovers, and this also time, there is the distinct selling point of actually progressing to eat it. Although in British restaurants, we are likely to hoof down fried rice to be a side dish, it could possibly comfortably be dinner itself, particularly if you throw in a couple of extra vegetables or some cut up meat or seafood. The only thing I'd add is always that a big glass of cold beer is a superb substitute. If, you understand, you have had a bad day. The consensus is the fact that egg fried rice must be made with long grain rice, as they are commonly eaten in south and eastern China, where such dishes originate. Most recipes aren't more specific than this, although Delia Smith demands basmati, and Ching-He Huang jasmine which, although long-grained, is slightly stickier than most varieties.

Delia echoes popular opinion when she says that "the golden rule of stir-frying rice successfully is always to always make sure the cooked rice is utterly cold". If you try and earn it with freshly cooked rice, she says "it goes all sticky". This makes sense - freshly cooked rice is necessarily moist, which is not well suited for throwing in to a hot wok, yet it's frustrating in case you fancy fried rice impulsively, along with the cupboard is bare. BBC Good Food has produced a brave stab at the "fast and easy" version, the spot that the rice is boiled and drained, then added instantly to the wok. I also try using rice that's cooled, although not fridge cold, and, although difference isn't huge, it will seem slightly mushier. The rice doesn't require to be left overnight, as some suggest, but also for best results, it ought to definitely be refrigerated before use. One of the beauties of fried rice is the fact that it will gratefully embrace pretty much any old leftovers you throw advertising online (hunks of stilton excepted) but whatever you decide and put in, egg really should be mandatory.



Not only will it add protein, but a delicious richness too. When you add it, however, has risen for debate. Ching-He Huang scrambles the eggs first, then removes them through the pan while she cooks the rice, before combining both. Allegra McEvedy "half scrambles" them inside the hot wok for 20 seconds before adding the rice. I like Ken's method best - the rest seem to give large, dryish flakes of egg, which remain quite separate from your rice, while his rice is richly golden completely. It's important, as Ken Hom explains, to ensure that the wok is extremely hot in the event the rice hits it, but Sri Owen recommends then turning along the heat low in order to cook the egg more gently. I prefer Allegra's means of stir-frying over a high heat before the rice "smells good and it is beginning to get nice little brown crunchy bits" - an explanation mouthwatering enough to possess me reaching for the chopsticks.







Rose Prince suggests cooking the rice in a very mixture of groundnut and sesame oils, while Ken Hom adds slightly sesame oil to your beaten egg. I'm not thinking about either approach however - like soy sauce, or fish sauce (which I see recommended like a magic secret ingredient while on an American cookery forum) the nutty flavour of sesame overpowers the toasted rice. Both should, in my view, be added in at the table if desired. Fried garlic, as suggested by Good Food and Sylvia Tam, is merely unpleasant for me - this can be one of the few places where it isn't really welcome. The fresh greenness of some finely chopped spring onions complements the rich rice superior. They also convey a dash of Chinese five spice, which I that is comparable to, yet, less is much more when it comes to such simple pleasures. Let the rice perform the talking. Heat the oil in the wok or large frying pan on high heat until smoking, start being active . the rice. Spread out the rice therefore it all heats through, and after that toss until coated well while using oil. Add the eggs, and stir furiously so many of the egg is distributed around the rice, then still stir-fry for two minutes until many of the rice recently begun to caramelise and toast. Throw within the spring onions and serve immediately. What do you like to set up your fried rice, or are you considering celebrating Chinese new year with something a bit more sophisticated, And can anyone provide tips about how on earth one eats rice with chopsticks with elegance and decorum,