Egg Fried Rice

Made Chinese Pork Loin last night (hence why the recipe now has a picture!) and cooked some lovely egg fried rice to go with it, so thought I would share it with you as it's a real takeaway style treat which is really easy! (Chinese purists, don't be mad at me, this is just the way I do it, I'm not saying it's authentic or anything!)

RICE is nice...

I really really recommend cooking your rice in a microwave, I've spent years messing up rice in a saucepan and never getting it quite right. Then one day (I think I didn't have a clean pan! :/) I decided to cook it in the microwave and BAM amazing rice! It is worth taking the time to measure it out like on the packet instructions (even if just for the first time) and this is coming from someone who eyeballs everything!

So once you have cooked your rice, this is what else you're going to need

Vegetable/sunflower oil

Garlic (minced or finely chopped) 1tsp

Ginger (same as garlic)

Big pinch of chilli flakes (or if you like it less spicy, use a blob of sweet chilli sauce)

Eggs (one for every portion of rice you are cooking, free range, but I don't need to tell you that!)

Soy sauce

The rest is up to you, additional bits I've put in the past include frozen peas, spring onion, tiny cooked prawns, bits of cooked ham/chicken, finely diced mushroon, fresh/dried herbs (coriander is good)

Heat up a couple of good glugs in a big frying/saute pan on a medium/high heat (if you don't use a big pan, it will get messy) or use a wok if you can be bothered cleaning the thing, anyway.

Add the garlic ginger and chilli and give it all a quick stir then crack your egg(s) in, quick stir so the yolk all breaks up and then leave it for about 30 seconds, just for the egg to start to cook.

Stir the egg around again, so some long tendril-like bits are starting to form and then tip in your cooked rice add another spalsh of oil and keep moving around the pan.

Once all the eggy oily mixture has coated the rice shake in some soy sauce, I use about four shakes for two of us, but basically you want all the rice to have gone slightly golden colour.

This is the time to add any extras you want.

Stir for another 2 mins and then you're done!