Recipe by Snowbunny Andorra
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.
- 2 tablespoons peanut oil
- 3 eggs, beaten
- 400 g basmati rice or 400 g jasmine rice, cooked and cooled
- 3 ripe tomatoes, sliced
- 3 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1⁄2 teaspoon white pepper
- 1 large spring onion, finely sliced
Directions See How It's Made
- 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.