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
While doing my research I couldn’t work out where egg fried rice first originated from but it seems that fried rice dishes in general are more common in the south than elsewhere in China (in the north fried noodle dishes like chow mein are much more common).
Egg fried rice is an incredibly simple dish which requires few ingredients. Simply take leftover rice, egg, spring onions and soy sauce to taste.
As I’m used to seeing little green peas in my egg fried rice I like to add soy beans (or edamame) for a little bit of colour and freshness. I also like to fry my rice and egg in sesame oil so top the bowl with a few black sesame seeds!
One last twist which I add to the mix is using brown rice instead of white. The reason for this is that if you over cook the white rice (either before adding to the frying pan or during the frying process) it can become really quite stodgy and sticky. The brown rice is much more robust and has a much better texture.
A simple side
Unlike some fried rice dishes this isn’t necessarily something you would eat on its own. Why not pair it with my favourite, sweet and spicy pork belly?
It would also go well with takeaway classics like sweet and sour chicken or beef in black bean sauce. Let me know in the comments if you’d be interested in seeing my recipes for these too! I still haven’t got round to posting them on the blog.
If you’re after more of an “all-in-one” dish you can enjoy for lunch or dinner, then check out my Vegetable Fried Rice recipe! It’s one of my favourite recipes for throwing together after a long day at work.
I’ll be serving a big bowl of this Egg fried Rice for the Chinese New Year celebrations we will be having later this month.
- 250g brown rice
- 2 handfuls of frozen soy beans
- 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.