, Fried rice, three ways recipe, The Nzuchi Times

Fried rice, three ways recipe

, Fried rice, three ways recipe, The Nzuchi Times

A few things will always ensure that making egg fried rice is really easy. Have cooled, cooked rice to hand, ideally left over from the night before – then use a hot, seasoned wok to bring the dish together quickly. You’ll end up with a perfect egg fried rice that any Aunty (or Uncle) would approve of. Here are three variants on the classic theme…

Egg fried rice

Prep time: 3 minutes | Cooking time: 5 minutes

SERVES 

Four

INGREDIENTS

  • 3 eggs
  • 600g cooked, cooled Thai jasmine rice
  • 1 tbsp cooking oil
  • 2 tbsp soy sauce, or to taste
  • 1 tbsp toasted sesame oil, or to taste
  • White pepper

METHOD

  1.  Beat the eggs well in a bowl to mix the yolks and whites. Fork through the rice to separate the grains as much as you can.
  2.  Heat the cooking oil in a wok on a medium heat. Add the eggs and stir-fry until half cooked and still a little runny. Add the rice and continue to stir-fry until the rice is hot and mixed with the fully cooked egg.
  3.  Season to taste with the soy sauce, sesame oil and white pepper, then serve.

Mushroom and spinach fried rice

Prep time: 3 minutes | Cooking time: 8 minutes

SERVES

Four 

INGREDIENTS

  • Handful of spinach, finely chopped
  • 1 garlic clove, finely chopped
  • 2 shiitake mushrooms, finely sliced or chopped
  • 1 tbsp cooking oil
  • 3 eggs, beaten well
  • 600g cooked cooled Thai jasmine rice
  • 1 spring onion, finely sliced
  • Soy sauce, toasted sesame oil and pepper, to season

METHOD

  1. Before you fry the eggs, add the spinach, garlic and mushrooms to the oil in the wok and fry until they are cooked. Turn the heat up, then add the eggs followed by the rice as in the previous recipe.
  2. Stir vigorously until everything is cooked and thoroughly mixed. Add the spring onion and stir-fry until fragrant. Season as before.

Ham and egg fried rice

This is a fridge-raid recipe when I’m totally out of time to worry about getting fresh ingredients. There is simply nothing wrong with frozen vegetables so don’t feel guilty about using them.

, Fried rice, three ways recipe, The Nzuchi Times

Prep time: 3 minutes | Cooking time: 8 minutes

SERVES

Four

INGREDIENTS

  • 150g packet of cooked ham, diced
  • Handful of frozen peas (or cooked mixed vegetables)
  • 1 tbsp cooking oil
  • 3 eggs, well beaten
  • 600g cooked and cooled Thai jasmine rice
  • 1 spring onion, thinly sliced
  • Soy sauce, toasted sesame oil and pepper, to season

METHOD

  1. Fry the ham and peas first, then follow the recipe above.

Recipe from Makan: Recipes from the Heart of Singapore by Elizabeth Haigh (Bloomsbury Absolute, £26). Order a copy from books.telegraph.co.uk.

More Stories
Successful test of cancer-killing ‘Trojan Horse’ offers hope for end to chemotherapy