Whether you’re cooking a huge feast to celebrate Chinese New Year or doing your own Chinese Fakeaway, egg fried rice is essential. Get the recipe below.
Rice, a staple of China?
Before I went to China, most of my understanding of Chinese cuisine came from takeaways. Don’t get me wrong, I knew that they weren’t exactly authentic, with many dishes being adapted for a Western palate, but they gave me an idea of what to expect when we flew to China at the start of last year.
One thing that I thought I had learnt was that egg fried rice is served with just about everything! It turns out this isn’t quite true.
Rice (fan) is definitely a staple food in Southern China and is common around the rest of the country. While we were in China we were often served a big bowl of fluffy, steamed rice, with egg stirred throughout. That’s right, the egg fried rice was actually steamed not fried.
The egg fried rice we are used to from our local takeaway was no where to be seen at it definitely wasn’t eaten every day!
Find out more about our time spent travelling China
Egg Fried Rice
- 250 grams brown rice
- 2 handfuls frozen soy beans aka edamame
- 3 tbsp sesame oil
- 1 bunch spring onions
- 4 eggs beaten
- 2 tbsp light soy sauce
- sesame seeds to garnish
Place the brown rice in a pan of hot water and bring to the boil.
Cook for 10 minutes or until just cooked.
Add in the frozen soy beans and cook for another 2 minutes.
Take the pan off the heat and drain well.
Using a piece of kitchen roll pat the rice to get rid of any excess moisture.
In a large frying pan heat the sesame oil and add the spring onions.
Cook the spring onions for 2 minutes before adding the rice and edamame.
Cook the rice for another 2 minutes, stirring often to ensure it doesn't stick to the pan.
Move the rice mix over to one side of the pan - in the other half of the pan pour in the eggs.
Allow the egg to cook slightly before stirring through the rice along with the soy sauce.
Serve while piping hot.
Garnish with sesame seeds if desired.
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