Egg Fried Rice

 Sometimes I crave for simple hawker centre food. Widely (and cheaply) available in Singapore, some of these are only offered in Asian Restaurants here, costing an arm and a leg. One of my favourite items on an Asian Restaurant menu is egg fried rice. Beautifully made fried rice can be the star of the show, everything else becomes secondary, only ornamental. 

For that reason, it’s an absolute waste for me to dine out at a Singaporean Restaurant. The waiters look at me quizzically when all I order is a plate of egg fried rice. We’ve stopped dining out as much now (which has been great for our bank accounts), and I’ve started making egg-fried rice at home (which has been terrible for our waist-lines, because there is no excuse to stop at just one plate).
So here’s my recipe:
You will need:
1 spring onion – Separate the white and green bits, slice finely
2 large eggs –
3 to 4 cups cooked rice (I cook the rice in chicken stock for added flavour and then let cool, spread out the rice on a tray and leave in the fridge overnight)
2 or 3 green chillies – sliced very finely
3 cloves garlic – grated
1 inch ginger – grated
Frozen vegetables (mix of carrots, beans, peas)
Frozen corn kernels (or canned)
Fresh coriander – chopped finely
Fried onions – available readymade in Asian stores
Salt to taste
White pepper to taste
Light Soy Sauce to taste
Heat oil, beat eggs with a little water, fry like a thin crepe; then roll up and slice into thin strips. Alternatively, simply scramble the eggs. Remove from heat.
Heat oil, Add frozen vegetables put the lid on and cook until the vegetables have thawed. Crank up the heat and dry out any water in the pan. You want the vegetables as dry as possible. Remove from heat.
Heat oil, add ginger, garlic, chillies, white bits of spring onions and fry on low heat until fragrant, and a little water (the water will deglaze the pan), add soy sauce, a little salt and pepper to make a little sauce. Crank up the heat and once the sauce is bubbling, add the rice and stir through well.
Garnish with green bits of spring onions, fried onion and coriander.

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