Egg fried rice
Discussion
Measure out desired quantity of rice
Pour into a hot saucepan and dry fry for a minute
Pour in enough cold water to just cover the rice
Once that's cooked off pour in boiling water to just cover again
Add some salt, cover tightly (foil/baking parchment and a lid) and cook on lowest heat for 10 minutes
Turn off heat and leave covered for 10 minutes
Turn out onto a plate/baking tray and leave to go cold
When ready to cook, heat up the wok, throw the rice and some oil in, get the rice good and hot then add in your (whisked egg)
Coat the grains in the egg and stir fry for several minutes
Piece of pea
Pour into a hot saucepan and dry fry for a minute
Pour in enough cold water to just cover the rice
Once that's cooked off pour in boiling water to just cover again
Add some salt, cover tightly (foil/baking parchment and a lid) and cook on lowest heat for 10 minutes
Turn off heat and leave covered for 10 minutes
Turn out onto a plate/baking tray and leave to go cold
When ready to cook, heat up the wok, throw the rice and some oil in, get the rice good and hot then add in your (whisked egg)
Coat the grains in the egg and stir fry for several minutes
Piece of pea
TheBALDpuma said:
as i know you shouldn't re-heat rice (although I have done it before and been fine).
Cheers
It's got nothing to do with re-heating it - it's the toxins that can multiply whilst it's being stored that can cause food poisoning (though I've also never had a problem - best thing is to refrigerate it soon after cooking! Cheers
)For the perfect rice this is what I do...
De starch with loads of rinses, bring to boil with salted water, ONE stir and then simmer till water evaporated and steam holes in rice.
Off the heat into a colander, kettle of boiling water to get rid of any remaining starch then lots of cold rinsing to cool and stop cooking.
Every grain separate, dry and ready for the fry.
De starch with loads of rinses, bring to boil with salted water, ONE stir and then simmer till water evaporated and steam holes in rice.
Off the heat into a colander, kettle of boiling water to get rid of any remaining starch then lots of cold rinsing to cool and stop cooking.
Every grain separate, dry and ready for the fry.
egg fried rice is easy - its the chinese equivalent of egg and chips. Except without the need for a deep fat fryer.
1) use rice cooked at least 24hrs before, cooled in the fridge and then thoroughly broken up into grains. Wash some fresh shrimp or soak some dried shrimp in hot water for 30 mins.
2) get the wok hot enough to smoke, then add a tablespoon of veg oil
3) add a clove of minced garlic and a tablespoon of chopped spring onion. fry for 2 minutes until starting to color golden.
4) ad the rice and shrimp and start stir-frying like mad.
5) when the rice is very hot to the touch, add 0.5 beaten egg per serving and stir with chopsticks to break up.
6) serve with chopped spring onion greens, a shake of soy sauce and some sesame oil.
1) use rice cooked at least 24hrs before, cooled in the fridge and then thoroughly broken up into grains. Wash some fresh shrimp or soak some dried shrimp in hot water for 30 mins.
2) get the wok hot enough to smoke, then add a tablespoon of veg oil
3) add a clove of minced garlic and a tablespoon of chopped spring onion. fry for 2 minutes until starting to color golden.
4) ad the rice and shrimp and start stir-frying like mad.
5) when the rice is very hot to the touch, add 0.5 beaten egg per serving and stir with chopsticks to break up.
6) serve with chopped spring onion greens, a shake of soy sauce and some sesame oil.
Edited by Wadeski on Sunday 29th September 18:23
How I do it -
Cook the rice a day before (I prefer to use an electric steamer), get the wok really hot and use a nut oil, lob the rice in, keep it moving in the wok, lob in a load of dark soy sauce, once the rice is the desired colour/temperature push it to one side in the wok, crack an egg into the wok, mix/scramble the egg and slice it up as you go, once the egg is nicely done (not wet) mix the rice and egg together and serve.
Cook the rice a day before (I prefer to use an electric steamer), get the wok really hot and use a nut oil, lob the rice in, keep it moving in the wok, lob in a load of dark soy sauce, once the rice is the desired colour/temperature push it to one side in the wok, crack an egg into the wok, mix/scramble the egg and slice it up as you go, once the egg is nicely done (not wet) mix the rice and egg together and serve.
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