Egg Fried Rice
A quick recipe for takeaway-style egg fried rice with loads of flavour! Great for serving up as part of a homemade Chinese fakeaway.
Ingredients
- 2 tbsp vegetable oil
- 1 onion (peeled and diced)
- 2 cloves garlic (peeled and minced)
- 800 g (4 cups) boiled and cooled long-grain rice ((this is about 1 1/3 cups (300g) dried rice that has been boiled in water))
- 1/2 tbsp sesame oil
- 2 eggs
- 2 tbsp dark soy sauce
- 1/4 tsp salt
- 1/4 tsp garlic salt
- 1 tbsp lemon juice ((fresh or bottled is fine))
- 1/2 bunch of spring onions/scallions (chopped)
Directions
- 1
Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
- 2
Add in the remaining vegetable oil and the minced garlic. Cook for a further 30 seconds, stirring regularly.
- 3
Add the rice and turn up the heat to high. Then drizzle over the sesame oil.
- 4
Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.
- 5
Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of the soy sauce to the eggs.
- 6
Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny.
- 7
Now mix the egg into the rice.
- 8
Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the salt, and garlic salt and mix it all together.
- 9
Add the lemon juice, stir and taste. Add a little more lemon juice if required.
- 10
Divide between 4 bowls. Top with spring onions (scallions).
- 11
Serve with your favourite Chinese dish. I love to serve it with Crispy Sesame Chicken or Sweet and Sour Chicken or Sticky Pork Belly.