Egg Fried Rice
Makes / serves: 4 side portions
Your method, with draft quantities
Method
- Cook rice the day before, cool quickly in shallow portions, ideally within 1 hour, refrigerate and use within 24 hours.
- Scramble eggs in a little oil and remove.
- Heat remaining oil until hot, fry rice until moisture subsides and it lightly toasts.
- Add soy, MSG and ketjap manis, then peas.
- Stir-fry until steaming hot throughout, return egg and finish with sesame oil.
- Reheat rice only once.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Plain Basmati Rice
4 side portions. Use the amount specified in the main recipe.
- 240g basmati rice.
- 600ml water.
- pinch salt.
- Rinse rice and drain.
- Put in a saucepan with water and salt.
- Bring to boil, cover tightly, turn to lowest heat for 10 minutes.
- Turn off and leave covered on the same ring for 10 minutes, then fluff.
- Adjust only if your pan or hob behaves differently.