Prep 3 mins
Cook 7 mins
Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones.
- Heat your wok until smoking before adding 1tbsp groundnut oil. Add the eggs and scramble for 1-2 minutes. Transfer to a warm plate and put to one side.
- Wipe any excess oil from the wok with a kitchen towel then bring back up to temperature before adding the remaining groundnut oil.
- Add the rice, stirring well, then add the tomatoes and cook for 1-2 minutes.
- Stir in the egg and season to taste with pepper, sesame oil and soy sauce, then stir through the onion before serving.
Great mix of ingredients and super easy! White pepper is really the key.
Very easy, very tasty, I had made and refrigerated the rice the previous day, and this was quickly prepared just before serving. the fresh tomato was an interesting touch that gave the whole dish an attractive pink colour, and certainly adds to the goodness! The family liked the way it was very easy to handle with chopsticks! Made for PAC Fall 2008, thanks, Snowbunny!
A nice simple dish which I made as a side dish for salmon patties & salad. The tomato & spring onion make it very attractive & enjoyed the sesame flavour. Final recipe reviewed for PAC 2010