Egg Fried Rice
Egg fried rice is a simple dish, but it’s often overlooked. It’s perfect for a kitchen raid. I like to drizzle a spicy sauce over the top for extra oomph, though it’s optional. Serve it with saucy chicken wings to mix any leftover sauce into the rice.
Serves 2 (a side may be needed) or 1 if you’re famished
Hands-on Time10 minutes
Cooking Time 22 minutes
Ingredients
200g short grain or sushi rice
340ml water
Pinch of salt
100g frozen peas
Knob of unsalted butter
1-2 medium eggs
2 tsp gochujang (optional)
2 tsp mirin (optional)
1 tsp soy sauce (optional)
2 tsp lemon juice (optional)
Equipment
Sieve
Saucepan with lid
Frying pan
Spatula
Bowl (optional)
Spoon (optional)
Method
1. Cook the Rice
Rinse the rice under running water until the water runs clear.
Add the rice, water, salt, and frozen peas to a saucepan.
Bring to a boil over high heat, then reduce the heat to the lowest setting. Cover with a lid and cook for 18 minutes.
Remove the lid and let the rice cool slightly.
2. Scramble the Eggs
Heat a frying pan over medium heat and add the butter.
Once the butter stops foaming, add the eggs. Stir with a spatula to scramble them.
3. Combine and Serve
When the eggs are no longer runny, add the cooked rice to the pan.
Stir the rice and eggs together for 2 minutes until heated through.
4. Optional Sauce
In a bowl, mix the gochujang, mirin, soy sauce, and lemon juice. Drizzle over the rice before serving.
Enjoy!
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